Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Savor a comforting bowl of slow-cooked beef pot roast, featuring tender chunks of beef beautifully braised with a medley of sweet carrots, earthy parsnips, crisp celery, and aromatic onions. This rustic dish offers a warming, home-cooked flavor with every bite, perfect for a hearty dinner that embraces both nutrition and soul-satisfying taste.

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NUTRITION

489kcal
Protein
41.0g
Fat
25.1g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

2 stalks Celery

1/2 medium Onion

2 cloves Garlic

2 sprigs Rosemary

1 cup Beef Broth

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PREPARATION

  • 1

    Season the beef chuck roast with salt and pepper. Pat it dry for better searing.

  • 2

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add chopped garlic, roughly chopped carrots, parsnip, celery, and sliced onions to the pot. Sauté lightly until they begin to soften.

  • 4

    Pour in the beef broth and add rosemary sprigs. Bring the liquid to a simmer.

  • 5

    Cover the pot with a lid and reduce heat for stovetop simmering or transfer to a preheated oven at 300°F. Slow cook for 2.5 to 3 hours until the beef is tender and easily pulls apart.

  • 6

    Once cooked, remove the rosemary sprigs, serve a generous portion of beef and vegetables, and spoon some broth over the top.

Tender Slow-Cooked Beef Pot Roast with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Savor a comforting bowl of slow-cooked beef pot roast, featuring tender chunks of beef beautifully braised with a medley of sweet carrots, earthy parsnips, crisp celery, and aromatic onions. This rustic dish offers a warming, home-cooked flavor with every bite, perfect for a hearty dinner that embraces both nutrition and soul-satisfying taste.

NUTRITION

489kcal
Protein
41.0g
Fat
25.1g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

2 stalks Celery

1/2 medium Onion

2 cloves Garlic

2 sprigs Rosemary

1 cup Beef Broth

PREPARATION

  • 1

    Season the beef chuck roast with salt and pepper. Pat it dry for better searing.

  • 2

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add chopped garlic, roughly chopped carrots, parsnip, celery, and sliced onions to the pot. Sauté lightly until they begin to soften.

  • 4

    Pour in the beef broth and add rosemary sprigs. Bring the liquid to a simmer.

  • 5

    Cover the pot with a lid and reduce heat for stovetop simmering or transfer to a preheated oven at 300°F. Slow cook for 2.5 to 3 hours until the beef is tender and easily pulls apart.

  • 6

    Once cooked, remove the rosemary sprigs, serve a generous portion of beef and vegetables, and spoon some broth over the top.