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 bowl of braised lean beef combined with tender root vegetables infused with garlic and fresh herbs. This rustic dish marries the savory essence of beef with the natural sweetness of carrots and parsnips, creating a nourishing, balanced meal perfect for any time of day.

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NUTRITION

491kcal
Protein
40.2g
Fat
22.6g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

2 cloves Garlic

1 teaspoon Olive Oil

1/2 cup Low Sodium Beef Broth

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium heat and drizzle olive oil.

  • 2

    Season the beef lightly with salt and pepper. Sear the beef on all sides until browned.

  • 3

    Add the chopped onion and minced garlic to the pot, cooking until the onion softens.

  • 4

    Slice the carrot and parsnip into chunks and add them to the pot.

  • 5

    Pour in the beef broth and sprinkle with fresh rosemary and thyme.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise gently for about 1.5 to 2 hours until the beef is tender and the vegetables are infused with flavor.

  • 7

    Adjust seasoning to taste and serve hot.

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 bowl of braised lean beef combined with tender root vegetables infused with garlic and fresh herbs. This rustic dish marries the savory essence of beef with the natural sweetness of carrots and parsnips, creating a nourishing, balanced meal perfect for any time of day.

NUTRITION

491kcal
Protein
40.2g
Fat
22.6g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

2 cloves Garlic

1 teaspoon Olive Oil

1/2 cup Low Sodium Beef Broth

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium heat and drizzle olive oil.

  • 2

    Season the beef lightly with salt and pepper. Sear the beef on all sides until browned.

  • 3

    Add the chopped onion and minced garlic to the pot, cooking until the onion softens.

  • 4

    Slice the carrot and parsnip into chunks and add them to the pot.

  • 5

    Pour in the beef broth and sprinkle with fresh rosemary and thyme.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise gently for about 1.5 to 2 hours until the beef is tender and the vegetables are infused with flavor.

  • 7

    Adjust seasoning to taste and serve hot.