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: 6 oz Beef Chuck Roast; 1 medium Carrot; 1 medium Parsnip; 1 stalk Celery; 1 small Onion; 1 tsp Olive Oil; 0.5 cup Beef Broth; 2 sprigs Fresh Thyme; 1 sprig Fresh Rosemary; Salt and Pepper to taste

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

Enjoy a comforting, slow-cooked beef pot roast paired with a medley of roasted root vegetables. The beef is tender and infused with deep flavors from savory herbs, while the colorful vegetables are lightly roasted to perfection, adding a natural sweetness and rustic charm to the dish.

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NUTRITION

Protein

39.6g

Fat

25.3g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

1 tsp Olive Oil

0.5 cup Beef Broth

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the beef chuck roast with salt and pepper.
3
Heat olive oil in a heavy, oven-safe pot over medium-high heat; sear the beef on all sides until browned.
4
Remove the beef and add chopped onion, carrot, parsnip, and celery to the pot. Sauté for a few minutes until slightly softened.
5
Return the beef to the pot. Add beef broth, fresh thyme, and rosemary.
6
Cover the pot with a lid and place it into the preheated oven. Let it cook slowly for about 2.5 to 3 hours until the beef becomes tender.
7
Once the beef is tender, uncover the pot and optionally broil for a few minutes to add a slight roast to the vegetables.
8
Slice the beef and serve with the roasted root vegetables, spooning the flavorful broth over the top.