Name: Tender Slow Cooked Pot Roast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Chuck Roast (lean, trimmed); 1 medium Carrot; 1 medium Parsnip; 1 small Onion; 1 stick Celery; 1/2 cup Low-sodium Beef Broth; 1 tsp Olive Oil

Tender Slow Cooked Pot Roast with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooked Pot Roast with Roasted Root Vegetables

Enjoy a comforting bowl of tender beef slow-cooked with an assortment of roasted root vegetables, enriched with aromatic herbs and a light beef broth. This rustic dish offers a hearty mix of savory beef and naturally sweet vegetables that meld into a delicious, health-forward meal.

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NUTRITION

Protein

35.7g

Fat

21.8g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (lean, trimmed)

1 medium Carrot

1 medium Parsnip

1 small Onion

1 stick Celery

1/2 cup Low-sodium Beef Broth

1 tsp Olive Oil

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PREPARATION

1
Cut the beef chuck roast into large chunks and season lightly with salt and pepper.
2
Peel and chop the carrot and parsnip into bite-sized pieces. Roughly chop the onion and celery.
3
Heat olive oil in a heavy pot over medium-high heat. Sear the beef chunks on all sides until browned.
4
Add the chopped vegetables to the pot and sauté for about 3-4 minutes until they start to soften.
5
Pour in the low-sodium beef broth, scraping any browned bits off the bottom of the pot.
6
Reduce the heat to low, cover the pot, and let it simmer gently for 2 to 2.5 hours until the beef is tender and the vegetables are fully cooked.
7
Adjust seasoning with salt and pepper, and serve warm.