Tender Slow Cooker Pot Roast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Slow Cooker Pot Roast

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooker Pot Roast

Lean beef chuck roast slow-cooked with hearty root vegetables in a savory herb-infused broth until it reaches a melt-in-your-mouth tenderness.

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NUTRITION

424kcal
Protein
35.2g
Fat
17.3g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz beef chuck roast

0.5 cup baby potatoes

0.5 cup carrots

0.5 cup yellow onion

0.5 tsp olive oil

1 cup low-sodium beef broth

1 tbsp tomato paste

1 tsp garlic

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Trim any excess visible fat from the beef chuck roast and season all sides evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat and sear the beef for 3-4 minutes per side until a deep brown crust forms.

  • 3

    Prepare the vegetables by halving the baby potatoes, slicing the carrots into thick rounds, and chopping the yellow onion into large chunks.

  • 4

    Place the potatoes, carrots, and onions in the bottom of the slow cooker, then rest the seared beef on top of the vegetables.

  • 5

    In a small bowl, whisk together the beef broth, tomato paste, minced garlic, and dried thyme until well combined.

  • 6

    Pour the broth mixture over the beef and vegetables, ensuring the liquid covers at least half of the roast.

  • 7

    Cover and cook on the low setting for 8 hours until the beef is tender and easily shreds with a fork.

  • 8

    Remove the beef to a cutting board to rest for 5 minutes before slicing or shredding, then serve alongside the tender vegetables and a ladle of the cooking juices.

Tender Slow Cooker Pot Roast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Slow Cooker Pot Roast

YOUR SOLIN GENERATED RECIPE

Tender Slow Cooker Pot Roast

Lean beef chuck roast slow-cooked with hearty root vegetables in a savory herb-infused broth until it reaches a melt-in-your-mouth tenderness.

NUTRITION

424kcal
Protein
35.2g
Fat
17.3g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz beef chuck roast

0.5 cup baby potatoes

0.5 cup carrots

0.5 cup yellow onion

0.5 tsp olive oil

1 cup low-sodium beef broth

1 tbsp tomato paste

1 tsp garlic

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Trim any excess visible fat from the beef chuck roast and season all sides evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat and sear the beef for 3-4 minutes per side until a deep brown crust forms.

  • 3

    Prepare the vegetables by halving the baby potatoes, slicing the carrots into thick rounds, and chopping the yellow onion into large chunks.

  • 4

    Place the potatoes, carrots, and onions in the bottom of the slow cooker, then rest the seared beef on top of the vegetables.

  • 5

    In a small bowl, whisk together the beef broth, tomato paste, minced garlic, and dried thyme until well combined.

  • 6

    Pour the broth mixture over the beef and vegetables, ensuring the liquid covers at least half of the roast.

  • 7

    Cover and cook on the low setting for 8 hours until the beef is tender and easily shreds with a fork.

  • 8

    Remove the beef to a cutting board to rest for 5 minutes before slicing or shredding, then serve alongside the tender vegetables and a ladle of the cooking juices.