Name: Slow-Roasted Angus Beef Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless Angus beef chuck roast; 0.5 tbsp Extra virgin olive oil; 0.5 cup Yellow onion; 0.5 cup Carrots; 2 clove Garlic; 1 cup Low-sodium beef broth; 1 tsp Dried thyme; 1 tsp Dried rosemary; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Slow-Roasted Angus 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-Roasted Angus Beef Pot Roast with Root Vegetables

Tender Angus beef chuck roast slow-simmered with aromatic root vegetables in a savory herb-infused broth until it reaches a melt-in-your-mouth texture.

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NUTRITION

Protein

48.1g

Fat

28.6g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Angus beef chuck roast

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

2 clove Garlic

1 cup Low-sodium beef broth

1 tsp Dried thyme

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the beef chuck roast on all sides with sea salt and black pepper.
2
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Sear the beef until a deep golden-brown crust forms on all sides, then remove and set aside.
4
Add diced onions, sliced carrots, and minced garlic to the pot, sautéing for 3-4 minutes until fragrant.
5
Pour in the beef broth, scraping the bottom of the pan to release the flavorful browned bits.
6
Return the beef to the pot and stir in the dried thyme and rosemary.
7
Cover and simmer on low heat for 3-4 hours, or until the beef is fork-tender.
8
Shred the beef slightly and serve warm with the braised vegetables and a ladle of the savory cooking liquid.