Tender Slow-Cooked Beef Pot Roast with Root Vegetables

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

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a hearty and comforting pot roast featuring tender beef slowly cooked with a medley of root vegetables. The savory broth and aromatic herbs boost the flavor while keeping the dish balanced and clean, making it perfect for a nourishing dinner.

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NUTRITION

365kcal
Protein
38.8g
Fat
16.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast (142g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1/2 medium Onion (55g)

1 stalk Celery (40g)

1/2 cup Beef Broth (120g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper.

  • 2

    Heat a heavy, oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the beef from the pot and set aside. In the same pot, add minced garlic and lightly sauté for 30 seconds until fragrant.

  • 4

    Add the chopped carrot, diced parsnip, sliced onion, and celery. Sauté the vegetables for about 3-4 minutes until slightly softened.

  • 5

    Return the beef to the pot, nestling it among the vegetables. Pour in the beef broth and add fresh rosemary and thyme.

  • 6

    Reduce the heat to low, cover the pot, and let simmer gently for 2 to 2.5 hours until the beef is tender and the flavors are well blended.

  • 7

    Adjust seasoning with salt and pepper if needed. Serve warm, spooning the vegetables and broth over slices of the pot roast.

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

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

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Enjoy a hearty and comforting pot roast featuring tender beef slowly cooked with a medley of root vegetables. The savory broth and aromatic herbs boost the flavor while keeping the dish balanced and clean, making it perfect for a nourishing dinner.

NUTRITION

365kcal
Protein
38.8g
Fat
16.2g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast (142g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1/2 medium Onion (55g)

1 stalk Celery (40g)

1/2 cup Beef Broth (120g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef chuck roast generously with salt and pepper.

  • 2

    Heat a heavy, oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the beef from the pot and set aside. In the same pot, add minced garlic and lightly sauté for 30 seconds until fragrant.

  • 4

    Add the chopped carrot, diced parsnip, sliced onion, and celery. Sauté the vegetables for about 3-4 minutes until slightly softened.

  • 5

    Return the beef to the pot, nestling it among the vegetables. Pour in the beef broth and add fresh rosemary and thyme.

  • 6

    Reduce the heat to low, cover the pot, and let simmer gently for 2 to 2.5 hours until the beef is tender and the flavors are well blended.

  • 7

    Adjust seasoning with salt and pepper if needed. Serve warm, spooning the vegetables and broth over slices of the pot roast.