Name: Savory Pot Roast Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.25 oz beef chuck roast; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp ghee; 0.5 cup beef broth; 1 tsp coconut aminos; 1 medium russet potato; 1 tbsp grass-fed butter; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Savory Pot Roast Bowl

Slow-simmered beef chuck roast shredded into tender pieces, served over a bed of buttery mashed potatoes with a savory, glistening pan jus.

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NUTRITION

Protein

77.1g

Fat

46.0g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

8.25 oz beef chuck roast

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

0.5 cup beef broth

1 tsp coconut aminos

1 medium russet potato

1 tbsp grass-fed butter

1 clove garlic

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PREPARATION

1
Season the beef chuck roast on all sides with sea salt and black pepper.
2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Sear the beef for 3-4 minutes per side until a deep brown crust forms, then remove the beef and set aside.
4
Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
5
Pour in the beef broth and coconut aminos, scraping the bottom of the pot to release the flavorful browned bits.
6
Return the beef to the pot, cover with a tight-fitting lid, and reduce heat to low.
7
Simmer for 2.5 to 3 hours, or until the beef is tender and shreds easily with a fork.
8
While the beef cooks, peel and chop the potato, then boil in salted water until soft.
9
Drain the potato and mash thoroughly with the grass-fed butter until smooth and creamy.
10
Shred the beef into large chunks and serve in a bowl over the mashed potatoes, drizzling the remaining pan juices over the top.