Slow Cooked Pot Roast with Roasted Carrots and Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooked Pot Roast with Roasted Carrots and Potatoes

YOUR SOLIN GENERATED RECIPE

Slow Cooked Pot Roast with Roasted Carrots and Potatoes

Enjoy a heartwarming dinner featuring succulent slow-cooked beef paired with beautifully roasted carrots and potatoes. The tender pot roast is simmered in a fragrant broth with aromatic herbs and onions, while the vegetables are roasted to perfection with a hint of olive oil. This comforting meal strikes the perfect balance of protein and energy, making it an ideal dinner option.

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NUTRITION

531kcal
Protein
49g
Fat
21.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Potato

1 medium Carrot

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

1 cup Beef Broth

1 tsp Thyme

1 tsp Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef pot roast with salt and pepper.

  • 2

    Place the beef, chopped small onion, and minced garlic into a slow cooker. Add the beef broth, thyme, and rosemary.

  • 3

    Cook on low for 6 hours until the beef is tender.

  • 4

    While the beef is cooking, preheat your oven to 400°F.

  • 5

    Cut the potato and carrot into chunks. Toss them with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until they are golden and tender.

  • 7

    Once the beef is done, slice it and serve alongside the roasted carrots and potatoes, drizzling some of the slow-cooked juices over the top for extra flavor.

Slow Cooked Pot Roast with Roasted Carrots and Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow Cooked Pot Roast with Roasted Carrots and Potatoes

YOUR SOLIN GENERATED RECIPE

Slow Cooked Pot Roast with Roasted Carrots and Potatoes

Enjoy a heartwarming dinner featuring succulent slow-cooked beef paired with beautifully roasted carrots and potatoes. The tender pot roast is simmered in a fragrant broth with aromatic herbs and onions, while the vegetables are roasted to perfection with a hint of olive oil. This comforting meal strikes the perfect balance of protein and energy, making it an ideal dinner option.

NUTRITION

531kcal
Protein
49g
Fat
21.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Potato

1 medium Carrot

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

1 cup Beef Broth

1 tsp Thyme

1 tsp Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef pot roast with salt and pepper.

  • 2

    Place the beef, chopped small onion, and minced garlic into a slow cooker. Add the beef broth, thyme, and rosemary.

  • 3

    Cook on low for 6 hours until the beef is tender.

  • 4

    While the beef is cooking, preheat your oven to 400°F.

  • 5

    Cut the potato and carrot into chunks. Toss them with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until they are golden and tender.

  • 7

    Once the beef is done, slice it and serve alongside the roasted carrots and potatoes, drizzling some of the slow-cooked juices over the top for extra flavor.