Slow Cooker Mediterranean Beef with Roasted Vegetables

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

Slow Cooker Mediterranean Beef with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Mediterranean Beef with Roasted Vegetables

Slow-cooked beef chuck simmered in a zesty tomato-herb sauce, served alongside caramelized roasted zucchini and peppers for a hearty Mediterranean feast.

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NUTRITION

488kcal
Protein
42.0g
Fat
23.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz beef chuck roast

0.25 tbsp olive oil

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

1 medium zucchini

1 medium red bell pepper

0.5 medium red onion

0.25 oz feta cheese

2 whole kalamata olives

1 tbsp fresh parsley

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PREPARATION

  • 1

    Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes.

  • 2

    Place the beef cubes into the slow cooker and season with the sea salt, black pepper, and dried oregano.

  • 3

    Mince the garlic and add it to the slow cooker along with the tomato puree, stirring to coat the beef.

  • 4

    Cover and cook on low for 7-8 hours or on high for 4 hours until the beef is fork-tender.

  • 5

    When the beef is nearly finished, preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 6

    Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and cut the red onion into thick wedges.

  • 7

    Toss the vegetables with the olive oil on the prepared baking sheet and roast for 20-25 minutes until tender and caramelized.

  • 8

    Plate the slow-cooked beef with a spoonful of its cooking sauce and serve the roasted vegetables on the side.

  • 9

    Garnish the dish with crumbled feta cheese, kalamata olives, and freshly chopped parsley.

Slow Cooker Mediterranean Beef with Roasted Vegetables

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

Slow Cooker Mediterranean Beef with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow Cooker Mediterranean Beef with Roasted Vegetables

Slow-cooked beef chuck simmered in a zesty tomato-herb sauce, served alongside caramelized roasted zucchini and peppers for a hearty Mediterranean feast.

NUTRITION

488kcal
Protein
42.0g
Fat
23.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz beef chuck roast

0.25 tbsp olive oil

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

1 medium zucchini

1 medium red bell pepper

0.5 medium red onion

0.25 oz feta cheese

2 whole kalamata olives

1 tbsp fresh parsley

PREPARATION

  • 1

    Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes.

  • 2

    Place the beef cubes into the slow cooker and season with the sea salt, black pepper, and dried oregano.

  • 3

    Mince the garlic and add it to the slow cooker along with the tomato puree, stirring to coat the beef.

  • 4

    Cover and cook on low for 7-8 hours or on high for 4 hours until the beef is fork-tender.

  • 5

    When the beef is nearly finished, preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 6

    Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and cut the red onion into thick wedges.

  • 7

    Toss the vegetables with the olive oil on the prepared baking sheet and roast for 20-25 minutes until tender and caramelized.

  • 8

    Plate the slow-cooked beef with a spoonful of its cooking sauce and serve the roasted vegetables on the side.

  • 9

    Garnish the dish with crumbled feta cheese, kalamata olives, and freshly chopped parsley.