Tender Slow-Cooked Beef 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Enjoy a hearty, comforting dish featuring tender slow-cooked lean beef paired with beautifully roasted root vegetables. This meal boasts a rich, savory flavor profile enhanced with aromatic herbs and a delightful crunch from the caramelized veggies, making it a perfect balanced dinner option.

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NUTRITION

484kcal
Protein
38.2g
Fat
24.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1 small Beetroot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean beef stew meat with salt, pepper, and finely chopped rosemary.

  • 3

    In a heavy, oven-safe pot or Dutch oven, sear the beef on all sides over medium-high heat until browned. Transfer the beef to a slow cooker if desired, or continue in the pot.

  • 4

    Peel and cut the carrot, parsnip, and beetroot into uniformly sized chunks.

  • 5

    In a bowl, toss the prepared root vegetables with olive oil, salt, and pepper.

  • 6

    If using the oven-safe pot, add the vegetables around the beef, cover with a lid, and place in the oven. If using a slow cooker, layer the vegetables on top of the beef.

  • 7

    Cook on low heat for about 3 hours in the slow cooker or in the oven for 2.5 to 3 hours until the beef is tender and the vegetables are roasted and caramelized.

  • 8

    Once cooked, stir gently to combine the flavors and serve warm.

Tender Slow-Cooked Beef 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Enjoy a hearty, comforting dish featuring tender slow-cooked lean beef paired with beautifully roasted root vegetables. This meal boasts a rich, savory flavor profile enhanced with aromatic herbs and a delightful crunch from the caramelized veggies, making it a perfect balanced dinner option.

NUTRITION

484kcal
Protein
38.2g
Fat
24.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1 small Beetroot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean beef stew meat with salt, pepper, and finely chopped rosemary.

  • 3

    In a heavy, oven-safe pot or Dutch oven, sear the beef on all sides over medium-high heat until browned. Transfer the beef to a slow cooker if desired, or continue in the pot.

  • 4

    Peel and cut the carrot, parsnip, and beetroot into uniformly sized chunks.

  • 5

    In a bowl, toss the prepared root vegetables with olive oil, salt, and pepper.

  • 6

    If using the oven-safe pot, add the vegetables around the beef, cover with a lid, and place in the oven. If using a slow cooker, layer the vegetables on top of the beef.

  • 7

    Cook on low heat for about 3 hours in the slow cooker or in the oven for 2.5 to 3 hours until the beef is tender and the vegetables are roasted and caramelized.

  • 8

    Once cooked, stir gently to combine the flavors and serve warm.