Name: Slow-Cooked Beef Pot Roast with Tender Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Lean Beef Chuck Roast; 1 medium Carrot; 1 small Parsnip; 1 stalk Celery; 1/4 medium Onion; 1/2 cup Baby Potatoes; 1 Garlic Clove; 3 sprigs Fresh Thyme; 2 sprigs Fresh Rosemary; 1 Bay Leaf; 1 cup Beef Broth (low sodium)

Slow-Cooked Beef Pot Roast with Tender Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Pot Roast with Tender Root Vegetables

Enjoy a comforting and hearty pot roast featuring tender chunks of lean beef slow-cooked with an array of root vegetables. A fragrant blend of garlic, thyme, and rosemary infuses the dish with savory aromas, making it a delightful meal perfect for a cozy dinner.

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NUTRITION

Protein

34.1g

Fat

11.2g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 medium Onion

1/2 cup Baby Potatoes

1 Garlic Clove

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

1 Bay Leaf

1 cup Beef Broth (low sodium)

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PREPARATION

1
Begin by patting the beef dry and seasoning lightly with salt and pepper if desired.
2
Heat a skillet over medium-high heat and sear the beef on all sides until browned to lock in flavor.
3
Chop the carrot, parsnip, celery, and onion into large chunks. Smash the garlic clove slightly to release its aroma.
4
Place the seared beef in a slow cooker along with the chopped vegetables, baby potatoes, and garlic.
5
Add the beef broth, fresh thyme, rosemary, and bay leaf to the slow cooker.
6
Set the slow cooker on low heat and cook for 6 to 8 hours, or until the beef is fork-tender and vegetables are soft.
7
Remove the bay leaf and herb sprigs before serving, and adjust seasoning as needed.