Name: Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Chuck Roast; 1 medium Carrot; 1 small Parsnip; 1 small Baby Potato; 1/4 medium Onion (quartered); 1 stalk Celery; 1/2 cup Beef Broth; 1 tsp Olive Oil; 1 tsp Rosemary; 1 tsp Thyme

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor a comforting and hearty pot roast where lean beef melds beautifully with a medley of roasted root vegetables, slowly cooked to tender perfection in a rich, aromatic broth. This dish delivers a balanced blend of savory flavors and wholesome textures, perfect for a nourishing dinner.

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NUTRITION

Protein

39.8g

Fat

18.9g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Baby Potato

1/4 medium Onion (quartered)

1 stalk Celery

1/2 cup Beef Broth

1 tsp Olive Oil

1 tsp Rosemary

1 tsp Thyme

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PREPARATION

1
Preheat your oven to 325°F (163°C).
2
Season the beef chuck roast lightly with salt and pepper.
3
Heat the olive oil in a large oven-safe pot over medium-high heat. Sear the beef on all sides until browned.
4
Add the quartered onion and celery to the pot, cooking until they begin to soften.
5
Pour in the beef broth and sprinkle in the rosemary and thyme.
6
Arrange the carrot, parsnip, and baby potato around the beef in the pot.
7
Cover the pot with a lid and transfer it to the oven.
8
Slow-cook for about 2 to 2.5 hours, or until the beef is tender and the vegetables are roasted.
9
Remove from the oven and let the dish rest for a few minutes before serving.