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; 0.25 tbsp Avocado oil; 1 cup Carrots; 0.5 cup Yellow onion; 0.5 cup Celery; 0.5 cup Beef bone broth; 1 tsp Dried thyme; 1 tsp Dried rosemary; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 until it melts in your mouth, paired with savory carrots and onions in a rich, aromatic herb-infused broth.

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NUTRITION

Protein

41.7g

Fat

18.8g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck roast

0.25 tbsp Avocado oil

1 cup Carrots

0.5 cup Yellow onion

0.5 cup Celery

0.5 cup Beef bone broth

1 tsp Dried thyme

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Season the beef chuck roast evenly on all sides with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the beef for 3-4 minutes per side until a deep golden crust forms.
3
Place the chopped carrots, diced onion, sliced celery, and minced garlic into the bottom of a slow cooker.
4
Transfer the seared roast onto the bed of vegetables and sprinkle with the dried thyme and dried rosemary.
5
Pour the beef bone broth around the sides of the roast, cover with the lid, and cook on the low setting for 8 hours.
6
Once the meat is fork-tender, shred it slightly and serve in shallow bowls with the softened vegetables and a ladle of the herb-infused cooking liquid.