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.

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor a hearty pot roast where tender chunks of lean beef are slowly cooked to perfection with a medley of roasted root vegetables. The dish melds savory beef, lightly caramelized onions and garlic, and naturally sweet carrots, parsnips, and turnips, finished with aromatic herbs for a comforting meal.

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NUTRITION

437kcal
Protein
36.6g
Fat
20.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 medium Yellow Onion, sliced

1 clove Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the beef chuck roast with salt and black pepper on all sides.

  • 2

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

  • 3

    Transfer the seared beef to a slow cooker. Add the sliced onions, garlic, chopped carrot, parsnips, and turnips around the beef.

  • 4

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

  • 5

    Cover the slow cooker and cook on low for 6-8 hours (or on high for 3-4 hours) until the beef is tender and the vegetables are softened.

  • 6

    Once cooked, remove the beef and vegetables from the slow cooker. Optionally, adjust seasoning with additional salt and pepper.

  • 7

    Serve warm, ensuring each plate contains a good mix of tender beef and roasted root vegetables.

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.

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Pot Roast with Roasted Root Vegetables

Savor a hearty pot roast where tender chunks of lean beef are slowly cooked to perfection with a medley of roasted root vegetables. The dish melds savory beef, lightly caramelized onions and garlic, and naturally sweet carrots, parsnips, and turnips, finished with aromatic herbs for a comforting meal.

NUTRITION

437kcal
Protein
36.6g
Fat
20.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 medium Yellow Onion, sliced

1 clove Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the beef chuck roast with salt and black pepper on all sides.

  • 2

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

  • 3

    Transfer the seared beef to a slow cooker. Add the sliced onions, garlic, chopped carrot, parsnips, and turnips around the beef.

  • 4

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

  • 5

    Cover the slow cooker and cook on low for 6-8 hours (or on high for 3-4 hours) until the beef is tender and the vegetables are softened.

  • 6

    Once cooked, remove the beef and vegetables from the slow cooker. Optionally, adjust seasoning with additional salt and pepper.

  • 7

    Serve warm, ensuring each plate contains a good mix of tender beef and roasted root vegetables.