Name: Tender Slow-Cooked Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef chuck roast; 0 tsp Extra virgin olive oil; 1 cup Carrots; 0.5 cup Parsnips; 0.13 cup Red potatoes; 0.25 cup Yellow onion; 1 clove Garlic; 1 cup Low-sodium beef broth; 1 tbsp Tomato paste; 0.5 tsp Dried thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 whole Bay leaf

Tender Slow-Cooked Beef 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 Beef with Root Vegetables

Slow-simmered beef chuck and earthy root vegetables in a savory herb-infused broth that creates a melt-in-your-mouth texture.

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NUTRITION

Protein

55.3g

Fat

23.1g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef chuck roast

0 tsp Extra virgin olive oil

1 cup Carrots

0.5 cup Parsnips

0.13 cup Red potatoes

0.25 cup Yellow onion

1 clove Garlic

1 cup Low-sodium beef broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 whole Bay leaf

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium-high heat.
2
Season the beef chuck roast with sea salt and black pepper, then sear until a golden-brown crust forms on all sides.
3
Transfer the seared beef to the slow cooker along with the sliced carrots, parsnips, cubed potatoes, diced onion, and minced garlic.
4
In a small bowl, whisk together the beef broth, tomato paste, and dried thyme until well combined.
5
Pour the broth mixture over the beef and vegetables, then tuck the bay leaf into the liquid.
6
Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is fork-tender and pulls apart easily.
7
Remove the bay leaf before serving and ladle the beef and vegetables into a shallow bowl with the natural juices.