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 the hearty flavors of tender slow-cooked beef paired with a medley of roasted root vegetables. This comforting dish harmonizes aromatic herbs and spices with a rustic presentation that's perfect for a cozy dinner. Enjoy the succulent, melt-in-your-mouth beef combined with the natural sweetness and earthy notes of carrots, parsnips, turnips, and onions, all enhanced by a touch of garlic and rosemary.

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NUTRITION

431kcal
Protein
34.2g
Fat
19.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1/2 cup Turnip (diced)

1 Garlic Clove

2 sprigs Fresh Rosemary

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef chuck roast generously with salt and pepper.

  • 3

    In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned.

  • 4

    Add the chopped garlic and fresh rosemary to the pot, stirring to release their aromas.

  • 5

    Arrange the diced onion, carrot slices, parsnip pieces, and turnip around the beef in the pot.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Allow it to slow-cook for 2.5 to 3 hours, or until the beef is tender and easy to shred.

  • 7

    Once done, remove the pot from the oven, let it rest for a few minutes, then slice or shred the beef and serve with the roasted root vegetables.

  • 8

    Enjoy this warming dish as a satisfying dinner that's both nourishing and full of rustic flavor.

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 the hearty flavors of tender slow-cooked beef paired with a medley of roasted root vegetables. This comforting dish harmonizes aromatic herbs and spices with a rustic presentation that's perfect for a cozy dinner. Enjoy the succulent, melt-in-your-mouth beef combined with the natural sweetness and earthy notes of carrots, parsnips, turnips, and onions, all enhanced by a touch of garlic and rosemary.

NUTRITION

431kcal
Protein
34.2g
Fat
19.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1/2 cup Turnip (diced)

1 Garlic Clove

2 sprigs Fresh Rosemary

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef chuck roast generously with salt and pepper.

  • 3

    In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned.

  • 4

    Add the chopped garlic and fresh rosemary to the pot, stirring to release their aromas.

  • 5

    Arrange the diced onion, carrot slices, parsnip pieces, and turnip around the beef in the pot.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Allow it to slow-cook for 2.5 to 3 hours, or until the beef is tender and easy to shred.

  • 7

    Once done, remove the pot from the oven, let it rest for a few minutes, then slice or shred the beef and serve with the roasted root vegetables.

  • 8

    Enjoy this warming dish as a satisfying dinner that's both nourishing and full of rustic flavor.