Name: Tender Slow-Cooked Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz beef eye of round roast; 0.5 cup baby potatoes; 1 cup carrots; 0.5 cup yellow onion; 2 clove garlic; 1 cup beef bone broth; 1 tsp dried thyme; 1 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

Tender Slow-Cooked Pot Roast with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Pot Roast with Root Vegetables

Slow-simmered lean beef roast and earthy root vegetables infused with aromatic herbs for a melt-in-your-mouth texture and savory depth.

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NUTRITION

Protein

50.3g

Fat

11.0g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

4 oz beef eye of round roast

0.5 cup baby potatoes

1 cup carrots

0.5 cup yellow onion

2 clove garlic

1 cup beef bone broth

1 tsp dried thyme

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

1
Season the beef eye of round roast on all sides with the sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the beef until a golden-brown crust forms on all sides.
3
Place the chopped yellow onion, sliced carrots, and halved baby potatoes in the bottom of a slow cooker.
4
Lay the seared beef on top of the vegetables and sprinkle with the dried thyme, dried rosemary, and minced garlic.
5
Pour the beef bone broth over the ingredients, cover, and cook on low for 7 to 8 hours until the meat is tender and easily shreds with a fork.