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 warmth and comfort of a hearty pot roast, featuring tender braised beef infused with fragrant garlic, rosemary, and thyme, complemented by a colorful medley of root vegetables. This dish delivers a delightful balance of rich flavors and satisfying textures perfect for a nourishing meal.

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NUTRITION

425kcal
Protein
35.1g
Fat
24.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

0.25 portion Yellow Onion

1 Garlic Clove

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

    Preheat a large, heavy pot or Dutch oven over medium-high heat with olive oil.

  • 2

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

  • 3

    Add chopped garlic and sliced yellow onion to the pot, stirring until fragrant and slightly softened.

  • 4

    Peel and cut the carrot and parsnip into thick chunks, then add them to the pot.

  • 5

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

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning if necessary and serve warm.

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 warmth and comfort of a hearty pot roast, featuring tender braised beef infused with fragrant garlic, rosemary, and thyme, complemented by a colorful medley of root vegetables. This dish delivers a delightful balance of rich flavors and satisfying textures perfect for a nourishing meal.

NUTRITION

425kcal
Protein
35.1g
Fat
24.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

0.25 portion Yellow Onion

1 Garlic Clove

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

PREPARATION

  • 1

    Preheat a large, heavy pot or Dutch oven over medium-high heat with olive oil.

  • 2

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

  • 3

    Add chopped garlic and sliced yellow onion to the pot, stirring until fragrant and slightly softened.

  • 4

    Peel and cut the carrot and parsnip into thick chunks, then add them to the pot.

  • 5

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

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning if necessary and serve warm.