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 wholesome warmth of this tender slow-cooked beef pot roast paired with a medley of roasted root vegetables. Each bite delivers savory, melt-in-your-mouth beef harmonized with sweet carrots, parsnips, and turnips, enhanced by aromatic garlic and onions. A drizzle of olive oil rounds out the flavors, making this dish a nourishing and comforting dinner option.

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NUTRITION

427kcal
Protein
38.9g
Fat
14.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1/2 cup diced Turnips

1/2 medium Onion (chopped)

2 Garlic Cloves

1 tsp Olive Oil

1/2 cup Low Sodium Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef roast lightly with your favorite herbs and a pinch of salt and pepper.

  • 3

    Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned.

  • 4

    Remove the beef briefly and add the chopped onion and garlic to the pot, sautéing until softened and fragrant.

  • 5

    Return the beef to the pot and add the low sodium beef broth. Bring the liquid to a gentle simmer.

  • 6

    Add the carrots, parsnips, and turnips around the beef.

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Slow-cook for about 2 to 2.5 hours, until the beef is tender and easily pulls apart.

  • 8

    Once cooked, remove from the oven and let the pot roast rest for a few minutes before serving. Spoon some of the vegetable and broth mixture over the beef for extra 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 wholesome warmth of this tender slow-cooked beef pot roast paired with a medley of roasted root vegetables. Each bite delivers savory, melt-in-your-mouth beef harmonized with sweet carrots, parsnips, and turnips, enhanced by aromatic garlic and onions. A drizzle of olive oil rounds out the flavors, making this dish a nourishing and comforting dinner option.

NUTRITION

427kcal
Protein
38.9g
Fat
14.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1/2 cup diced Turnips

1/2 medium Onion (chopped)

2 Garlic Cloves

1 tsp Olive Oil

1/2 cup Low Sodium Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef roast lightly with your favorite herbs and a pinch of salt and pepper.

  • 3

    Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned.

  • 4

    Remove the beef briefly and add the chopped onion and garlic to the pot, sautéing until softened and fragrant.

  • 5

    Return the beef to the pot and add the low sodium beef broth. Bring the liquid to a gentle simmer.

  • 6

    Add the carrots, parsnips, and turnips around the beef.

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Slow-cook for about 2 to 2.5 hours, until the beef is tender and easily pulls apart.

  • 8

    Once cooked, remove from the oven and let the pot roast rest for a few minutes before serving. Spoon some of the vegetable and broth mixture over the beef for extra flavor.