Name: Slow-Cooked Chuck Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef chuck roast; 1 tsp Extra virgin olive oil; 0.5 cup Carrots; 0.5 cup Parsnips; 0.25 cup Yellow onion; 2 cloves Garlic; 0.5 cup Beef bone broth; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 0.25 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

Tender chuck roast slow-cooked with earthy parsnips and carrots in a savory herb-infused broth that creates a melt-in-your-mouth texture.

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NUTRITION

Protein

43.0g

Fat

19.7g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck roast

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Beef bone broth

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the beef chuck roast evenly on all sides with 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 dark golden-brown crust forms on all sides.
3
Place the chopped carrots, parsnips, and diced yellow onion in the bottom of a slow cooker.
4
Transfer the seared beef to the slow cooker, resting it on top of the vegetables.
5
Whisk the minced garlic, rosemary, and thyme into the beef bone broth and pour the mixture over the roast.
6
Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the meat is easily shredded with a fork.
7
Serve the tender beef with the softened root vegetables and a drizzle of the cooking juices.