Tender Slow-Cooked Beef Pot Roast with Hearty 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 Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Hearty Root Vegetables

Savor the comforting flavors of tender beef slow-cooked to perfection with a medley of hearty root vegetables. This rustic pot roast delivers melt-in-your-mouth beef, sweet and earthy carrots, parsnips, and potatoes, all enriched with aromatic garlic, onion, and a splash of olive oil, creating a warming dish that's both balanced and deeply satisfying.

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NUTRITION

526kcal
Protein
40.3g
Fat
20.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Potato

1/2 small Onion

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Begin by patting the beef chuck roast dry with paper towels. Season generously with salt, pepper, thyme, and rosemary.

  • 2

    Heat a teaspoon of olive oil in a heavy skillet over medium-high heat. Sear the beef roast on all sides until browned to lock in juices.

  • 3

    Peel and chop the carrot, parsnip, potato, and onion into roughly uniform pieces. Mince the garlic.

  • 4

    Place the seared beef in the bottom of a slow cooker. Arrange the chopped vegetables around and on top of the beef.

  • 5

    Sprinkle the minced garlic and your chosen herbs over the ingredients. Pour in the low sodium beef broth.

  • 6

    Cover the slow cooker and set it on low for 6 to 8 hours, or until the beef is tender and the vegetables are cooked through.

  • 7

    Once done, carefully remove the beef and vegetables. Slice the beef and serve with the hearty root vegetables, spooning the flavorful broth over the top.

Tender Slow-Cooked Beef Pot Roast with Hearty 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 Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef Pot Roast with Hearty Root Vegetables

Savor the comforting flavors of tender beef slow-cooked to perfection with a medley of hearty root vegetables. This rustic pot roast delivers melt-in-your-mouth beef, sweet and earthy carrots, parsnips, and potatoes, all enriched with aromatic garlic, onion, and a splash of olive oil, creating a warming dish that's both balanced and deeply satisfying.

NUTRITION

526kcal
Protein
40.3g
Fat
20.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Potato

1/2 small Onion

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Begin by patting the beef chuck roast dry with paper towels. Season generously with salt, pepper, thyme, and rosemary.

  • 2

    Heat a teaspoon of olive oil in a heavy skillet over medium-high heat. Sear the beef roast on all sides until browned to lock in juices.

  • 3

    Peel and chop the carrot, parsnip, potato, and onion into roughly uniform pieces. Mince the garlic.

  • 4

    Place the seared beef in the bottom of a slow cooker. Arrange the chopped vegetables around and on top of the beef.

  • 5

    Sprinkle the minced garlic and your chosen herbs over the ingredients. Pour in the low sodium beef broth.

  • 6

    Cover the slow cooker and set it on low for 6 to 8 hours, or until the beef is tender and the vegetables are cooked through.

  • 7

    Once done, carefully remove the beef and vegetables. Slice the beef and serve with the hearty root vegetables, spooning the flavorful broth over the top.