YOUR SOLIN GENERATED RECIPE
Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables
Savor the hearty warmth of tender slow-cooked beef paired with a medley of roasted root vegetables. This dish showcases succulent, lean beef and caramelized carrots, parsnips, and onions, all slow-roasted to bring out a natural sweetness and rustic depth of flavor. Perfectly balanced for a comforting dinner that satisfies your nutritional goals without compromising on taste.
INGREDIENTS
4 ounces Beef Pot Roast
1 cup chopped Carrots
1 cup chopped Parsnips
1/2 medium Yellow Onion
1/2 cup Beef Broth
1 tablespoon Olive Oil
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 325°F.
Season the beef pot roast generously with salt and pepper.
Heat olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Sear the beef on all sides until browned.
Add the chopped garlic, and let it cook for about a minute until fragrant.
Pour in the beef broth and add the rosemary and thyme sprigs. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Slow cook for 2 to 2.5 hours until the beef is tender.
Meanwhile, toss the chopped carrots, parsnips, and sliced onion with a little olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the same oven for about 25-30 minutes or until caramelized and tender.
Once the beef is fork-tender, remove from the oven and let it rest briefly. Slice the beef and serve alongside the roasted vegetables.
Drizzle any juices from the pot over the beef and vegetables for extra flavor.