Slow-Cooked Tender 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.

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

Savor the hearty goodness of slow-cooked tender beef paired with caramelized roasted root vegetables. This dish marries the robust flavors of seared beef with the natural sweetness of carrots, parsnips, and onions, all brought together in a cozy, savory slow-cooked broth.

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NUTRITION

435kcal
Protein
39.8g
Fat
25.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean Trim)

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef roast generously with salt and pepper. Mince the garlic and set aside.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    While the beef is browning, peel and cut the carrot and parsnip into chunky pieces. Slice the onion into large wedges.

  • 4

    Place the seared beef in a slow cooker. Add the chopped vegetables and minced garlic around the beef.

  • 5

    Pour in the low-sodium beef broth to help create a flavorful cooking liquid.

  • 6

    Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is fork-tender and the vegetables are roasted to perfection.

  • 7

    Once cooked, slice the beef against the grain and plate with a generous serving of the roasted vegetables. Adjust seasoning if needed and serve warm.

Slow-Cooked Tender 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.

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Beef Pot Roast with Roasted Root Vegetables

Savor the hearty goodness of slow-cooked tender beef paired with caramelized roasted root vegetables. This dish marries the robust flavors of seared beef with the natural sweetness of carrots, parsnips, and onions, all brought together in a cozy, savory slow-cooked broth.

NUTRITION

435kcal
Protein
39.8g
Fat
25.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean Trim)

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef roast generously with salt and pepper. Mince the garlic and set aside.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    While the beef is browning, peel and cut the carrot and parsnip into chunky pieces. Slice the onion into large wedges.

  • 4

    Place the seared beef in a slow cooker. Add the chopped vegetables and minced garlic around the beef.

  • 5

    Pour in the low-sodium beef broth to help create a flavorful cooking liquid.

  • 6

    Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is fork-tender and the vegetables are roasted to perfection.

  • 7

    Once cooked, slice the beef against the grain and plate with a generous serving of the roasted vegetables. Adjust seasoning if needed and serve warm.