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 comforting flavors of this slow-cooked beef pot roast paired with tender root vegetables. The beef is seared in olive oil to lock in flavor before slowly simmering in a fragrant broth with carrots, parsnips, onions, and celery, all accented by garlic and fresh herbs. It’s a hearty, warming dish perfect for a balanced dinner.

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NUTRITION

507kcal
Protein
39.7g
Fat
29.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 stalk Celery

1 cup Low Sodium Beef Broth

1 tbsp Olive Oil

1 clove Garlic

Fresh Herbs & Bay Leaf

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PREPARATION

  • 1

    Pat the beef roast dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned.

  • 3

    Transfer the beef to a slow cooker. Add chopped carrot, parsnip, sliced onion, and celery around the roast.

  • 4

    Pour in the low sodium beef broth and add minced garlic along with a sprig each of rosemary and thyme plus one bay leaf.

  • 5

    Cover the slow cooker and cook on low for 6-8 hours until the beef is tender and the vegetables are soft.

  • 6

    Once done, remove the herbs and bay leaf. Slice the beef and serve warm with the softened vegetables and a bit of the cooking broth.

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 comforting flavors of this slow-cooked beef pot roast paired with tender root vegetables. The beef is seared in olive oil to lock in flavor before slowly simmering in a fragrant broth with carrots, parsnips, onions, and celery, all accented by garlic and fresh herbs. It’s a hearty, warming dish perfect for a balanced dinner.

NUTRITION

507kcal
Protein
39.7g
Fat
29.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 stalk Celery

1 cup Low Sodium Beef Broth

1 tbsp Olive Oil

1 clove Garlic

Fresh Herbs & Bay Leaf

PREPARATION

  • 1

    Pat the beef roast dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned.

  • 3

    Transfer the beef to a slow cooker. Add chopped carrot, parsnip, sliced onion, and celery around the roast.

  • 4

    Pour in the low sodium beef broth and add minced garlic along with a sprig each of rosemary and thyme plus one bay leaf.

  • 5

    Cover the slow cooker and cook on low for 6-8 hours until the beef is tender and the vegetables are soft.

  • 6

    Once done, remove the herbs and bay leaf. Slice the beef and serve warm with the softened vegetables and a bit of the cooking broth.