Garlic-Herb Braised Beef Pot Roast with Root Vegetables

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

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor the hearty flavors of tender braised beef paired with caramelized root vegetables, garlic, and fresh herbs. This comforting dish boasts a rich, aromatic broth that ties together the vibrant tastes of rosemary, thyme, and garlic for an unforgettable meal.

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NUTRITION

456kcal
Protein
39.5g
Fat
19.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1/2 medium Parsnip

1/2 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a large, heavy-bottomed pot over medium-high heat and add the olive oil.

  • 2

    Season the beef chuck roast with salt and pepper. Sear the beef in the pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Add the chopped onion and garlic to the pot, sautéing until fragrant and slightly softened.

  • 4

    Layer in the carrot slices and parsnip pieces around the beef, then pour in the beef broth.

  • 5

    Add the rosemary and thyme sprigs. Bring the liquid to a simmer, then reduce the heat to low.

  • 6

    Cover the pot and let it braise gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning with salt and pepper if needed, then serve hot with a sprinkling of fresh herbs for garnish.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

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

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor the hearty flavors of tender braised beef paired with caramelized root vegetables, garlic, and fresh herbs. This comforting dish boasts a rich, aromatic broth that ties together the vibrant tastes of rosemary, thyme, and garlic for an unforgettable meal.

NUTRITION

456kcal
Protein
39.5g
Fat
19.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1/2 medium Parsnip

1/2 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a large, heavy-bottomed pot over medium-high heat and add the olive oil.

  • 2

    Season the beef chuck roast with salt and pepper. Sear the beef in the pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Add the chopped onion and garlic to the pot, sautéing until fragrant and slightly softened.

  • 4

    Layer in the carrot slices and parsnip pieces around the beef, then pour in the beef broth.

  • 5

    Add the rosemary and thyme sprigs. Bring the liquid to a simmer, then reduce the heat to low.

  • 6

    Cover the pot and let it braise gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning with salt and pepper if needed, then serve hot with a sprinkling of fresh herbs for garnish.