Name: Slow-Cooked Beef Shoulder with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Beef shoulder roast; 0.5 cup Carrots; 0.5 cup Parsnips; 0.25 cup Yellow onion; 2 cloves Garlic; 0.5 cup Beef bone broth; 0.5 tsp Extra virgin olive oil; 1 sprig Fresh rosemary; 1 sprig Fresh thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Slow-Cooked Beef Shoulder 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 Shoulder with Root Vegetables

Tender beef shoulder slow-cooked with earthy parsnips and carrots in a savory herb-infused bone broth until the meat is melt-in-your-mouth succulent.

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NUTRITION

Protein

52.9g

Fat

21.5g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Beef shoulder roast

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Beef bone broth

0.5 tsp Extra virgin olive oil

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the beef shoulder 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 deep golden crust forms on all sides.
3
Place the sliced carrots, cubed parsnips, and diced yellow onion into the bottom of a slow cooker.
4
Lay the seared beef roast on top of the vegetables and add the minced garlic, fresh rosemary, and fresh thyme.
5
Pour the beef bone broth over the meat and vegetables to provide moisture during the slow cooking process.
6
Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shreds with a fork.
7
Remove the rosemary and thyme sprigs before serving the beef alongside the softened root vegetables.