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

Savor a comforting pot roast featuring tender beef slow-cooked with aromatic herbs and a medley of roasted root vegetables. This dish transforms simple ingredients into a hearty, flavorful meal with melt-in-your-mouth beef, caramelized carrots, parsnips, and onions, all bathed in a savory broth enriched with garlic and rosemary.

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NUTRITION

541kcal
Protein
39.8g
Fat
27.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 small Yellow Onion

2 cloves Garlic

1/2 cup Beef Broth (Unsalted)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F to prepare for the slow-cooking process.

  • 2

    Season the beef chuck roast generously with salt and pepper on all sides.

  • 3

    Heat the olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side.

  • 4

    Add the chopped garlic and sliced onion to the pot, stirring until the onion softens, about 2 minutes.

  • 5

    Add the chopped carrot and parsnip to the pot. Pour in the beef broth and add the rosemary and thyme sprigs.

  • 6

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

  • 7

    Once cooked, remove the pot from the oven and let the dish rest for a few minutes. Adjust seasoning if necessary before serving.

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

Savor a comforting pot roast featuring tender beef slow-cooked with aromatic herbs and a medley of roasted root vegetables. This dish transforms simple ingredients into a hearty, flavorful meal with melt-in-your-mouth beef, caramelized carrots, parsnips, and onions, all bathed in a savory broth enriched with garlic and rosemary.

NUTRITION

541kcal
Protein
39.8g
Fat
27.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 small Yellow Onion

2 cloves Garlic

1/2 cup Beef Broth (Unsalted)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F to prepare for the slow-cooking process.

  • 2

    Season the beef chuck roast generously with salt and pepper on all sides.

  • 3

    Heat the olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side.

  • 4

    Add the chopped garlic and sliced onion to the pot, stirring until the onion softens, about 2 minutes.

  • 5

    Add the chopped carrot and parsnip to the pot. Pour in the beef broth and add the rosemary and thyme sprigs.

  • 6

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

  • 7

    Once cooked, remove the pot from the oven and let the dish rest for a few minutes. Adjust seasoning if necessary before serving.