Herb-Garlic Braised Pot Roast with Root Vegetables

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

Herb-Garlic Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Pot Roast with Root Vegetables

Savor the rich, comforting flavors of tender braised beef layered with aromatic garlic, fresh herbs, and an assortment of earthy root vegetables. This rustic dish offers a wholesome blend of lean protein and vibrant veggies, perfect for a satisfying dinner that warms both body and soul.

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NUTRITION

349kcal
Protein
42.4g
Fat
13.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces lean beef chuck pot roast

1 medium carrot

1 small parsnip

1/4 medium onion

2 cloves garlic

1/2 cup low sodium beef broth

1 tbsp fresh rosemary

1 tbsp fresh thyme

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PREPARATION

  • 1

    Preheat a heavy-bottomed pot over medium-high heat.

  • 2

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

  • 3

    Add chopped onion and garlic to the pot, cooking until translucent and fragrant.

  • 4

    Add peeled and chopped carrot and parsnip to the pot.

  • 5

    Pour in the low sodium beef broth and add the fresh rosemary and thyme.

  • 6

    Bring to a simmer, then lower the heat, cover, and let braise for about 1.5 to 2 hours, until the beef is tender and the flavors meld together.

  • 7

    Adjust seasoning if needed and serve hot, enjoying the hearty blend of tender beef and roasted root vegetables.

Herb-Garlic Braised Pot Roast with Root Vegetables

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

Herb-Garlic Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Pot Roast with Root Vegetables

Savor the rich, comforting flavors of tender braised beef layered with aromatic garlic, fresh herbs, and an assortment of earthy root vegetables. This rustic dish offers a wholesome blend of lean protein and vibrant veggies, perfect for a satisfying dinner that warms both body and soul.

NUTRITION

349kcal
Protein
42.4g
Fat
13.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces lean beef chuck pot roast

1 medium carrot

1 small parsnip

1/4 medium onion

2 cloves garlic

1/2 cup low sodium beef broth

1 tbsp fresh rosemary

1 tbsp fresh thyme

PREPARATION

  • 1

    Preheat a heavy-bottomed pot over medium-high heat.

  • 2

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

  • 3

    Add chopped onion and garlic to the pot, cooking until translucent and fragrant.

  • 4

    Add peeled and chopped carrot and parsnip to the pot.

  • 5

    Pour in the low sodium beef broth and add the fresh rosemary and thyme.

  • 6

    Bring to a simmer, then lower the heat, cover, and let braise for about 1.5 to 2 hours, until the beef is tender and the flavors meld together.

  • 7

    Adjust seasoning if needed and serve hot, enjoying the hearty blend of tender beef and roasted root vegetables.