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.

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor the hearty flavors of a slow-cooked beef pot roast infused with aromatic garlic, rosemary, and thyme, paired with tender roasted carrots, parsnips, and onions. This comforting dish is designed to delight your palate while fitting perfectly within your nutritional goals.

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NUTRITION

342kcal
Protein
38.2g
Fat
15.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 Onion

2 Garlic Cloves

1 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F. Pat the beef roast dry with paper towels and season generously with salt and pepper.

  • 2

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.

  • 3

    While searing the beef, roughly chop the carrot, parsnip, and quarter the onion. Mince the garlic cloves.

  • 4

    Add the chopped vegetables and minced garlic to the pot around the beef. Pour in the low-sodium beef broth and tuck in the sprigs of rosemary and thyme.

  • 5

    Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Allow the roast to slowly cook for about 2.5 to 3 hours, or until the beef is tender and the vegetables are soft.

  • 6

    Remove the pot from the oven, discard the herb sprigs, and let the roast rest for a few minutes before slicing. Serve the tender beef with the roasted root vegetables and a splash of the cooking broth.

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.

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor the hearty flavors of a slow-cooked beef pot roast infused with aromatic garlic, rosemary, and thyme, paired with tender roasted carrots, parsnips, and onions. This comforting dish is designed to delight your palate while fitting perfectly within your nutritional goals.

NUTRITION

342kcal
Protein
38.2g
Fat
15.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 Onion

2 Garlic Cloves

1 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F. Pat the beef roast dry with paper towels and season generously with salt and pepper.

  • 2

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.

  • 3

    While searing the beef, roughly chop the carrot, parsnip, and quarter the onion. Mince the garlic cloves.

  • 4

    Add the chopped vegetables and minced garlic to the pot around the beef. Pour in the low-sodium beef broth and tuck in the sprigs of rosemary and thyme.

  • 5

    Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Allow the roast to slowly cook for about 2.5 to 3 hours, or until the beef is tender and the vegetables are soft.

  • 6

    Remove the pot from the oven, discard the herb sprigs, and let the roast rest for a few minutes before slicing. Serve the tender beef with the roasted root vegetables and a splash of the cooking broth.