Tender Herb-Braised Pot Roast with Root Vegetables

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

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor the deep, comforting flavors of a slow-braised pot roast enriched with fragrant herbs and a medley of tender root vegetables. Each bite offers succulent beef melded with sweet carrots, hearty potatoes, and aromatic onions, creating a nourishing dish perfect for a cozy meal any time of day.

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NUTRITION

467kcal
Protein
37.3g
Fat
21.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 cup diced Russet Potato

1 small Yellow Onion

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 cup Low Sodium Beef Broth

2 cloves Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the beef roast generously with salt and pepper. Sear the beef on all sides until it develops a rich brown crust, about 3-4 minutes per side.

  • 3

    Reduce heat to medium. Add minced garlic, chopped onion, and sliced carrot to the pot and sauté for 2-3 minutes until the veggies start to soften.

  • 4

    Stir in the diced potatoes and add in the beef broth along with the fresh rosemary and thyme sprigs.

  • 5

    Bring the mixture to a simmer, then cover the pot with a lid. Lower the heat to a gentle simmer and let braise for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 6

    Adjust seasoning with salt and pepper as needed. Serve hot, ensuring each serving includes a balance of beef and vegetables.

Tender Herb-Braised Pot Roast with Root Vegetables

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

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor the deep, comforting flavors of a slow-braised pot roast enriched with fragrant herbs and a medley of tender root vegetables. Each bite offers succulent beef melded with sweet carrots, hearty potatoes, and aromatic onions, creating a nourishing dish perfect for a cozy meal any time of day.

NUTRITION

467kcal
Protein
37.3g
Fat
21.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 cup diced Russet Potato

1 small Yellow Onion

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 cup Low Sodium Beef Broth

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the beef roast generously with salt and pepper. Sear the beef on all sides until it develops a rich brown crust, about 3-4 minutes per side.

  • 3

    Reduce heat to medium. Add minced garlic, chopped onion, and sliced carrot to the pot and sauté for 2-3 minutes until the veggies start to soften.

  • 4

    Stir in the diced potatoes and add in the beef broth along with the fresh rosemary and thyme sprigs.

  • 5

    Bring the mixture to a simmer, then cover the pot with a lid. Lower the heat to a gentle simmer and let braise for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 6

    Adjust seasoning with salt and pepper as needed. Serve hot, ensuring each serving includes a balance of beef and vegetables.