Tender Slow-Cooked Beef Pot 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 Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Enjoy a comforting pot roast featuring tender slices of slow-cooked beef accompanied by a medley of roasted root vegetables. This dish offers a satisfying blend of savory beef, lightly caramelized carrots, parsnips, and sweet onions, all enhanced by aromatic herbs and a hint of olive oil.

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NUTRITION

438kcal
Protein
38.3g
Fat
19.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Roast

1 small Carrot (70g)

1 small Parsnip (70g)

1 portion Yellow Onion (30g)

1 teaspoon Extra Virgin Olive Oil

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef roast with salt and pepper to taste.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef roast on all sides until browned to lock in flavors.

  • 4

    Roughly chop the carrot, parsnip, and yellow onion into large chunks. Add the garlic (crushed), rosemary, and thyme to the pot.

  • 5

    Pour the low-sodium beef broth over the beef and vegetables, ensuring the roast is partially submerged.

  • 6

    Cover the pot with a lid and transfer to the oven. Let it slow-cook for about 2 to 2.5 hours until the beef is tender and the vegetables are roasted.

  • 7

    Once done, remove the pot from the oven and let the dish sit for a few minutes. Slice the beef against the grain and serve with the roasted vegetables and broth.

Tender Slow-Cooked Beef Pot 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 Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Enjoy a comforting pot roast featuring tender slices of slow-cooked beef accompanied by a medley of roasted root vegetables. This dish offers a satisfying blend of savory beef, lightly caramelized carrots, parsnips, and sweet onions, all enhanced by aromatic herbs and a hint of olive oil.

NUTRITION

438kcal
Protein
38.3g
Fat
19.6g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Roast

1 small Carrot (70g)

1 small Parsnip (70g)

1 portion Yellow Onion (30g)

1 teaspoon Extra Virgin Olive Oil

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef roast with salt and pepper to taste.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef roast on all sides until browned to lock in flavors.

  • 4

    Roughly chop the carrot, parsnip, and yellow onion into large chunks. Add the garlic (crushed), rosemary, and thyme to the pot.

  • 5

    Pour the low-sodium beef broth over the beef and vegetables, ensuring the roast is partially submerged.

  • 6

    Cover the pot with a lid and transfer to the oven. Let it slow-cook for about 2 to 2.5 hours until the beef is tender and the vegetables are roasted.

  • 7

    Once done, remove the pot from the oven and let the dish sit for a few minutes. Slice the beef against the grain and serve with the roasted vegetables and broth.