Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

Savor the comforting flavors of tender slow-cooked chuck roast paired with a medley of roasted root vegetables accentuated by aromatic rosemary and a drizzle of olive oil. This hearty dish offers a balanced and satisfying meal with rich, savory meat and naturally sweet, caramelized vegetables.

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NUTRITION

446kcal
Protein
41.6g
Fat
21g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chuck Roast (170g)

1 medium Carrot (61g)

1 medium Parsnip (112g)

1 small Red Onion (70g)

1 teaspoon Olive Oil (4.5g)

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chuck roast generously with salt and pepper.

  • 2

    Preheat your oven to 300°F.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the chuck roast on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the seared roast to a slow cooker. Roughly chop the carrot, parsnip, and red onion, and add them around the roast. Place the rosemary sprig on top.

  • 5

    Cover and slow cook on low for 6-8 hours, or until the meat is tender and easily pulls apart.

  • 6

    Once done, remove the roast and vegetables. Serve warm, garnished with the roasted vegetables for a hearty meal that balances savory meat with sweet, caramelized roots.

Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooked Chuck Roast with Roasted Root Vegetables

Savor the comforting flavors of tender slow-cooked chuck roast paired with a medley of roasted root vegetables accentuated by aromatic rosemary and a drizzle of olive oil. This hearty dish offers a balanced and satisfying meal with rich, savory meat and naturally sweet, caramelized vegetables.

NUTRITION

446kcal
Protein
41.6g
Fat
21g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chuck Roast (170g)

1 medium Carrot (61g)

1 medium Parsnip (112g)

1 small Red Onion (70g)

1 teaspoon Olive Oil (4.5g)

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chuck roast generously with salt and pepper.

  • 2

    Preheat your oven to 300°F.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the chuck roast on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the seared roast to a slow cooker. Roughly chop the carrot, parsnip, and red onion, and add them around the roast. Place the rosemary sprig on top.

  • 5

    Cover and slow cook on low for 6-8 hours, or until the meat is tender and easily pulls apart.

  • 6

    Once done, remove the roast and vegetables. Serve warm, garnished with the roasted vegetables for a hearty meal that balances savory meat with sweet, caramelized roots.