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 warm, homey flavors of this slow-cooked beef pot roast paired with a medley of roasted root vegetables. This hearty dish features succulent lean beef infused with aromatic herbs and spices alongside tender carrots, parsnips, and baby potatoes, all slow-cooked to perfection. The slow roasting process melds the flavors beautifully, creating a comforting meal with an appealing balance of textures and aromas.

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NUTRITION

497kcal
Protein
38.8g
Fat
17g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 small Baby Potato

1/2 medium Yellow Onion

1 cup low-sodium Beef Broth

1 Garlic Clove

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the 5 oz beef roast generously with salt, pepper, and dried thyme.

  • 2

    Heat a skillet over medium-high heat and sear the beef on all sides until browned to lock in the flavors.

  • 3

    Chop the carrot, parsnip, and baby potato into large chunks; slice the half onion into thick rounds and mince the garlic.

  • 4

    Place the seared beef into a slow cooker. Arrange the chopped vegetables and onion around the beef and sprinkle the minced garlic on top.

  • 5

    Pour 1 cup of low-sodium beef broth over the ingredients, ensuring the beef is partially submerged.

  • 6

    Cover and set the slow cooker on low for 6-8 hours, allowing the beef and vegetables to become tender and fully flavored.

  • 7

    Once cooked, remove the beef and vegetables with a slotted spoon, adjust salt and pepper as needed, and serve warm.

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 warm, homey flavors of this slow-cooked beef pot roast paired with a medley of roasted root vegetables. This hearty dish features succulent lean beef infused with aromatic herbs and spices alongside tender carrots, parsnips, and baby potatoes, all slow-cooked to perfection. The slow roasting process melds the flavors beautifully, creating a comforting meal with an appealing balance of textures and aromas.

NUTRITION

497kcal
Protein
38.8g
Fat
17g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 small Baby Potato

1/2 medium Yellow Onion

1 cup low-sodium Beef Broth

1 Garlic Clove

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Season the 5 oz beef roast generously with salt, pepper, and dried thyme.

  • 2

    Heat a skillet over medium-high heat and sear the beef on all sides until browned to lock in the flavors.

  • 3

    Chop the carrot, parsnip, and baby potato into large chunks; slice the half onion into thick rounds and mince the garlic.

  • 4

    Place the seared beef into a slow cooker. Arrange the chopped vegetables and onion around the beef and sprinkle the minced garlic on top.

  • 5

    Pour 1 cup of low-sodium beef broth over the ingredients, ensuring the beef is partially submerged.

  • 6

    Cover and set the slow cooker on low for 6-8 hours, allowing the beef and vegetables to become tender and fully flavored.

  • 7

    Once cooked, remove the beef and vegetables with a slotted spoon, adjust salt and pepper as needed, and serve warm.