Name: Slow-Cooked Beef Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef chuck roast; 1 cup Carrots; 0.5 cup Parsnips; 0.5 cup Yellow onion; 1 cup Beef bone broth; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1 tsp Dried rosemary; 0.5 tsp Sea salt; 0.5 tsp Black pepper; 1 clove Garlic

Slow-Cooked Beef 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 Beef Pot Roast with Root Vegetables

Tender chuck roast slow-cooked with earthy root vegetables in a savory herb-infused broth until the meat is melt-in-your-mouth succulent.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.4g

Fat

16.4g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef chuck roast

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

1 cup Beef bone broth

1 tbsp Tomato paste

1 tsp Dried thyme

1 tsp Dried rosemary

0.5 tsp Sea salt

0.5 tsp Black pepper

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Trim any large pieces of excess fat from the chuck roast and season all sides evenly with the sea salt and black pepper.
2
Place the seasoned beef into the bottom of your slow cooker.
3
Prepare the vegetables by peeling and chopping the carrots and parsnips into 1-inch rounds, and dicing the yellow onion.
4
Arrange the carrots, parsnips, and onion around the beef in the slow cooker.
5
In a small mixing bowl, whisk together the beef bone broth, tomato paste, minced garlic, dried thyme, and dried rosemary until well combined.
6
Pour the broth mixture over the beef and vegetables.
7
Cover the slow cooker and cook on low heat for 8 hours (or high for 4-5 hours) until the beef is fork-tender and pulls apart easily.
8
Remove the beef from the slow cooker and shred it slightly with two forks before serving alongside the softened root vegetables and a ladle of the savory cooking liquid.