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 a comforting braised pot roast infused with garlic and fresh herbs, gently simmered with a medley of root vegetables. This dish provides tender, lean beef complemented by the natural sweetness of carrots, parsnips, and onions, making every bite a heartwarming experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

372kcal
Protein
34.1g
Fat
16.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast (lean)

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 Garlic Clove

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef on all sides until browned, then remove and set aside.

  • 4

    Add the chopped carrot, parsnip, sliced onion, and minced garlic to the pot, cooking for 3-4 minutes until they begin to soften.

  • 5

    Return the beef to the pot and add the beef broth, fresh thyme, and rosemary.

  • 6

    Bring the mixture to a gentle simmer, then cover and reduce the heat to low.

  • 7

    Allow the roast to braise for 1.5 to 2 hours until the meat is tender and flavors meld together.

  • 8

    Adjust seasoning with salt and pepper to taste before serving, ensuring the dish meets a warm, hearty texture ideal for dinner.

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 a comforting braised pot roast infused with garlic and fresh herbs, gently simmered with a medley of root vegetables. This dish provides tender, lean beef complemented by the natural sweetness of carrots, parsnips, and onions, making every bite a heartwarming experience.

NUTRITION

372kcal
Protein
34.1g
Fat
16.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast (lean)

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1 Garlic Clove

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef on all sides until browned, then remove and set aside.

  • 4

    Add the chopped carrot, parsnip, sliced onion, and minced garlic to the pot, cooking for 3-4 minutes until they begin to soften.

  • 5

    Return the beef to the pot and add the beef broth, fresh thyme, and rosemary.

  • 6

    Bring the mixture to a gentle simmer, then cover and reduce the heat to low.

  • 7

    Allow the roast to braise for 1.5 to 2 hours until the meat is tender and flavors meld together.

  • 8

    Adjust seasoning with salt and pepper to taste before serving, ensuring the dish meets a warm, hearty texture ideal for dinner.