Name: Slow-Cooked Chuck Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Beef chuck roast; 0.25 tsp Avocado oil; 1 cup Carrots; 0.5 cup Parsnips; 0.5 cup Yellow onion; 1 tsp Garlic; 0.5 cup Beef bone broth; 1 tbsp Tomato paste; 1 tsp Dried thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Slow-Cooked Chuck 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 Chuck Roast with Root Vegetables

Slow-cooked chuck roast and root vegetables simmered in a savory bone broth until the meat is melt-in-your-mouth succulent.

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NUTRITION

Protein

38.7g

Fat

14.9g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Beef chuck roast

0.25 tsp Avocado oil

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

1 tsp Garlic

0.5 cup Beef bone broth

1 tbsp Tomato paste

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the beef chuck roast with sea salt and black pepper on all sides.
2
Heat avocado oil in a large skillet over medium-high heat and sear the roast until browned.
3
Place the sliced carrots, parsnips, and chopped onion in the bottom of a slow cooker.
4
Place the seared roast on top of the vegetables.
5
In a small bowl, whisk together the beef bone broth, tomato paste, minced garlic, and dried thyme.
6
Pour the broth mixture over the roast and vegetables.
7
Cover and cook on low for 8 hours or until the beef is tender and easily shredded with a fork.