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

Savor the heartiness of this slow-cooked beef pot roast, featuring tender lean beef and a medley of root vegetables infused with aromatic herbs. This comforting dish delivers a balanced blend of protein and wholesome carbs perfect for a fulfilling dinner.

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NUTRITION

343kcal
Protein
29.9g
Fat
9.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Beef Roast

1/2 medium Carrot

1/2 cup chopped Parsnip

1/2 stalk Celery

1/4 medium Onion

1/4 medium Baby Potato

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the beef roast with salt and pepper.

  • 3

    Heat olive oil in a heavy, oven-safe pot over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add chopped carrot, parsnip, celery, onion, and baby potato to the pot.

  • 5

    Pour in the low-sodium beef broth and add fresh thyme sprigs.

  • 6

    Cover the pot with a lid and transfer to the preheated oven.

  • 7

    Slow-cook for about 2.5 to 3 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Adjust seasonings as needed and serve warm.

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

Savor the heartiness of this slow-cooked beef pot roast, featuring tender lean beef and a medley of root vegetables infused with aromatic herbs. This comforting dish delivers a balanced blend of protein and wholesome carbs perfect for a fulfilling dinner.

NUTRITION

343kcal
Protein
29.9g
Fat
9.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Beef Roast

1/2 medium Carrot

1/2 cup chopped Parsnip

1/2 stalk Celery

1/4 medium Onion

1/4 medium Baby Potato

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the beef roast with salt and pepper.

  • 3

    Heat olive oil in a heavy, oven-safe pot over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add chopped carrot, parsnip, celery, onion, and baby potato to the pot.

  • 5

    Pour in the low-sodium beef broth and add fresh thyme sprigs.

  • 6

    Cover the pot with a lid and transfer to the preheated oven.

  • 7

    Slow-cook for about 2.5 to 3 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Adjust seasonings as needed and serve warm.