Name: Tender Slow-Cooked Beef Pot Roast with 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 small Parsnip; 1 small Potato; 1/2 medium Onion; 2 cloves Garlic; 1 cup Low-Sodium Beef Broth; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Root Vegetables

Savor a comforting, hearty pot roast featuring tender beef slow-cooked with a medley of root vegetables, infused with aromatic herbs. This dish delivers a delightful balance of savory flavors and rustic textures, perfect for a satisfying dinner.

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NUTRITION

Protein

48.8g

Fat

19g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Potato

1/2 medium Onion

2 cloves Garlic

1 cup Low-Sodium Beef Broth

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Season the beef chuck roast with salt and pepper on all sides.
2
In a heavy-bottomed pot or slow cooker, sear the beef over medium-high heat until browned on all sides to lock in flavor.
3
Add the chopped carrot, parsnip, potato, and sliced onion to the pot. Toss in the minced garlic.
4
Pour in the low-sodium beef broth and sprinkle with dried rosemary and thyme.
5
If using a slow cooker, cover and cook on low for 6-8 hours until the beef is tender and the vegetables are soft. For stovetop, simmer on low heat for 2.5-3 hours, checking occasionally to ensure the liquid hasn't evaporated.
6
Once the beef is fork-tender, adjust salt and pepper to taste, and serve hot with a spoonful of the broth and vegetables.