Herb-Garlic 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.

Herb-Garlic Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Beef Pot Roast with Root Vegetables

Enjoy a comforting bowl of braised beef gently cooked with garlic, fresh herbs, and a medley of root vegetables. This rustic pot roast bursts with savory flavors and a hint of aromatic herbs, perfect for a warm lunch or dinner.

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NUTRITION

430kcal
Protein
36.0g
Fat
17.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Season the beef generously with salt and pepper on all sides.

  • 2

    Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Brown the beef on all sides for 2-3 minutes per side, then remove and set aside.

  • 3

    In the same skillet, add sliced onion, chopped carrot, and parsnip. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Add minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Return the beef to the skillet, then pour in the beef broth. Add the rosemary and thyme sprigs. Bring the liquid to a simmer.

  • 6

    Cover the skillet, reduce the heat to low, and let the dish braise for about 1.5 to 2 hours until the beef is tender and the flavors meld.

  • 7

    Once done, remove the herb sprigs. Serve the beef sliced with a generous portion of the braised root vegetables.

Herb-Garlic 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.

Herb-Garlic Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Beef Pot Roast with Root Vegetables

Enjoy a comforting bowl of braised beef gently cooked with garlic, fresh herbs, and a medley of root vegetables. This rustic pot roast bursts with savory flavors and a hint of aromatic herbs, perfect for a warm lunch or dinner.

NUTRITION

430kcal
Protein
36.0g
Fat
17.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Season the beef generously with salt and pepper on all sides.

  • 2

    Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Brown the beef on all sides for 2-3 minutes per side, then remove and set aside.

  • 3

    In the same skillet, add sliced onion, chopped carrot, and parsnip. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Add minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Return the beef to the skillet, then pour in the beef broth. Add the rosemary and thyme sprigs. Bring the liquid to a simmer.

  • 6

    Cover the skillet, reduce the heat to low, and let the dish braise for about 1.5 to 2 hours until the beef is tender and the flavors meld.

  • 7

    Once done, remove the herb sprigs. Serve the beef sliced with a generous portion of the braised root vegetables.