Name: Slow-Cooked Chuck Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz Chuck roast; 0 tbsp Olive oil; 1 cup Carrots; 0.5 cup Parsnips; 0.5 cup Yellow onion; 2 cloves Garlic; 0.5 cup Beef bone broth; 1 tsp Dried thyme; 1 tsp Dried rosemary; 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 simmered with earthy parsnips and carrots in a savory herb broth until the meat is melt-in-your-mouth succulent.

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NUTRITION

Protein

44.9g

Fat

16.4g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chuck roast

0 tbsp Olive oil

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Beef bone broth

1 tsp Dried thyme

1 tsp Dried rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chuck roast on all sides with sea salt and black pepper.
2
Heat olive oil in a large skillet over medium-high heat and sear the beef until a deep golden-brown crust forms on all sides.
3
Place the diced onion, sliced carrots, and parsnips into 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, dried thyme, and dried rosemary into the beef bone broth, then pour the mixture over the roast.
6
Cover and cook on low for 8 hours or on high for 4 hours until the meat is fork-tender.
7
Remove the roast and shred it slightly before serving with the softened root vegetables and a drizzle of the savory cooking juices.