YOUR SOLIN GENERATED RECIPE
Tender Slow-Cooked Beef with Roasted Root Vegetables
Savor the comforting flavors of tender slow-cooked beef paired with a colorful medley of roasted root vegetables. The beef is gently braised until meltingly soft, while carrots, parsnips, and red onions are roasted to bring out their natural sweetness with a hint of rosemary and thyme. A beautifully balanced dish perfect for a hearty dinner that delights the senses.
INGREDIENTS
5 oz Lean Beef Chuck
1 medium Carrot
1 medium Parsnip
1/4 medium Red Onion (quartered)
1 Garlic Clove
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the 5 oz lean beef chuck generously with salt and pepper. In a heavy skillet over medium-high heat, sear the beef on all sides until browned.
Place the seared beef in a slow cooker. Add a couple of sprigs each of fresh rosemary and thyme. Add a lightly crushed garlic clove for extra depth of flavor. Slow cook on low for 3-4 hours until the beef is tender.
Meanwhile, peel and cut the carrot and parsnip into uniform pieces. Quarter the red onion.
Toss the prepared vegetables with olive oil, salt, pepper, and additional sprigs of rosemary and thyme if desired.
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until tender and slightly caramelized.
Once the beef is tender, slice or shred it as preferred. Plate a serving of beef alongside a generous portion of roasted root vegetables.
Enjoy your nutritious and flavorful meal that perfectly balances protein and calories!