Name: Slow-Cooked Herb Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz lean beef chuck roast; 1 tsp extra virgin olive oil; 0.5 cup red potatoes; 0.5 cup carrots; 0.25 cup yellow onion; 0.5 cup celery; 0.5 cup beef bone broth; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cloves garlic

Slow-Cooked Herb 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

Slow-Cooked Herb Pot Roast with Root Vegetables

Slow-cooked lean beef roast simmered with aromatic herbs and hearty root vegetables until the meat is fork-tender and succulent.

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NUTRITION

Protein

51.7g

Fat

17.3g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz lean beef chuck roast

1 tsp extra virgin olive oil

0.5 cup red potatoes

0.5 cup carrots

0.25 cup yellow onion

0.5 cup celery

0.5 cup beef bone broth

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

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PREPARATION

1
Season the beef chuck 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 seared beef into the slow cooker basin.
4
Surround the beef with the chopped red potatoes, carrots, yellow onion, celery, and minced garlic cloves.
5
Pour the beef bone broth over the meat and vegetables, then sprinkle with dried rosemary and dried thyme.
6
Cover and cook on the low setting for 8 hours until the beef is tender and easily shreds with a fork.