Garlic-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.

Garlic-Herb Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor the hearty warmth of tender braised pot roast infused with garlic and fresh herbs, accompanied by a medley of roasted root vegetables. This comforting and flavorful dish is slow-cooked to bring out deep, savory notes, perfect for a wholesome dinner.

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NUTRITION

473kcal
Protein
39.8g
Fat
23g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1/2 cup sliced Carrots

1/2 cup cubed Parsnips

1/2 cup chopped Onion

2 cloves Garlic

1 cup Beef Broth

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef pot roast with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add the chopped onions and minced garlic to the pot, stirring for about 2 minutes until fragrant.

  • 5

    Mix in the carrots and parsnips, and let them lightly sauté with the beef and aromatics.

  • 6

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

  • 7

    Cover the pot with a lid and transfer it to the preheated oven.

  • 8

    Braise for about 2 hours, or until the beef is tender and the root vegetables are soft.

  • 9

    Adjust seasoning with salt and pepper as needed, and serve warm.

Garlic-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.

Garlic-Herb Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor the hearty warmth of tender braised pot roast infused with garlic and fresh herbs, accompanied by a medley of roasted root vegetables. This comforting and flavorful dish is slow-cooked to bring out deep, savory notes, perfect for a wholesome dinner.

NUTRITION

473kcal
Protein
39.8g
Fat
23g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1/2 cup sliced Carrots

1/2 cup cubed Parsnips

1/2 cup chopped Onion

2 cloves Garlic

1 cup Beef Broth

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef pot roast with salt and pepper.

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add the chopped onions and minced garlic to the pot, stirring for about 2 minutes until fragrant.

  • 5

    Mix in the carrots and parsnips, and let them lightly sauté with the beef and aromatics.

  • 6

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

  • 7

    Cover the pot with a lid and transfer it to the preheated oven.

  • 8

    Braise for about 2 hours, or until the beef is tender and the root vegetables are soft.

  • 9

    Adjust seasoning with salt and pepper as needed, and serve warm.