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 sweet and earthy root vegetables, infused with garlic and aromatic herbs. This comforting pot roast melds rich beef essence with the gentle sweetness of carrots, parsnips, and onions, finished with a drizzle of olive oil and a touch of savory broth for a delightfully balanced meal.

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NUTRITION

393kcal
Protein
38.1g
Fat
15.5g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 cup chopped Onions

1 clove minced Garlic

1 tsp Olive Oil

1/2 cup Low Sodium Beef Broth

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a large, heavy pot over medium-high heat.

  • 2

    Season the beef chuck roast with salt and pepper on all sides.

  • 3

    Drizzle olive oil into the pot and sear the beef until browned on all sides.

  • 4

    Remove the beef from the pot and set aside.

  • 5

    Add chopped onions, carrots, and parsnips to the pot. Sauté until the onions become translucent, about 3-4 minutes.

  • 6

    Stir in the minced garlic, cooking for another 30 seconds until fragrant.

  • 7

    Return the beef to the pot and add the low sodium beef broth along with fresh thyme and rosemary.

  • 8

    Bring the liquid to a gentle simmer, then cover the pot with a lid, reduce heat to low, and let it braise for 1.5 to 2 hours, or until the beef is tender.

  • 9

    Adjust salt and pepper to taste before serving.

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 sweet and earthy root vegetables, infused with garlic and aromatic herbs. This comforting pot roast melds rich beef essence with the gentle sweetness of carrots, parsnips, and onions, finished with a drizzle of olive oil and a touch of savory broth for a delightfully balanced meal.

NUTRITION

393kcal
Protein
38.1g
Fat
15.5g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 cup chopped Onions

1 clove minced Garlic

1 tsp Olive Oil

1/2 cup Low Sodium Beef Broth

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a large, heavy pot over medium-high heat.

  • 2

    Season the beef chuck roast with salt and pepper on all sides.

  • 3

    Drizzle olive oil into the pot and sear the beef until browned on all sides.

  • 4

    Remove the beef from the pot and set aside.

  • 5

    Add chopped onions, carrots, and parsnips to the pot. Sauté until the onions become translucent, about 3-4 minutes.

  • 6

    Stir in the minced garlic, cooking for another 30 seconds until fragrant.

  • 7

    Return the beef to the pot and add the low sodium beef broth along with fresh thyme and rosemary.

  • 8

    Bring the liquid to a gentle simmer, then cover the pot with a lid, reduce heat to low, and let it braise for 1.5 to 2 hours, or until the beef is tender.

  • 9

    Adjust salt and pepper to taste before serving.