Garlic-Herb 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.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor a hearty, comforting pot roast featuring tender braised beef enhanced with garlic and herbs, accompanied by a medley of sweet root vegetables. This dish showcases richly caramelized meat with a melt-in-your-mouth texture, perfectly balanced with earthy flavors from carrots, parsnips, celery, and onions, all slow-cooked in a savory broth.

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NUTRITION

503kcal
Protein
45.8g
Fat
25.0g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast (170 g)

1 medium Carrot (61 g)

1 small Parsnip (70 g)

1 Celery Stalk (40 g)

1/2 medium Onion (55 g)

2 cloves Garlic (6 g)

1 tsp Olive Oil (4.5 g)

1/2 cup Low-Sodium Beef Broth (120 g)

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry. Season lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

  • 4

    Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.

  • 5

    In the same pot, add chopped onion, celery, carrot, and parsnip. Sauté for about 3-4 minutes until slightly softened.

  • 6

    Add minced garlic and mixed herbs, stirring until fragrant, about 1 minute.

  • 7

    Return the beef to the pot. Pour in the low-sodium beef broth to deglaze, scraping up any browned bits from the bottom.

  • 8

    Cover the pot with a lid and transfer to the oven. Let it braise for 2 to 2.5 hours, or until the beef is tender and the vegetables are soft.

  • 9

    Once cooked, remove from the oven. Slice the beef against the grain and serve with the hearty mix of root vegetables and juices.

Garlic-Herb 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.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor a hearty, comforting pot roast featuring tender braised beef enhanced with garlic and herbs, accompanied by a medley of sweet root vegetables. This dish showcases richly caramelized meat with a melt-in-your-mouth texture, perfectly balanced with earthy flavors from carrots, parsnips, celery, and onions, all slow-cooked in a savory broth.

NUTRITION

503kcal
Protein
45.8g
Fat
25.0g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast (170 g)

1 medium Carrot (61 g)

1 small Parsnip (70 g)

1 Celery Stalk (40 g)

1/2 medium Onion (55 g)

2 cloves Garlic (6 g)

1 tsp Olive Oil (4.5 g)

1/2 cup Low-Sodium Beef Broth (120 g)

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry. Season lightly with salt and pepper.

  • 3

    In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

  • 4

    Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.

  • 5

    In the same pot, add chopped onion, celery, carrot, and parsnip. Sauté for about 3-4 minutes until slightly softened.

  • 6

    Add minced garlic and mixed herbs, stirring until fragrant, about 1 minute.

  • 7

    Return the beef to the pot. Pour in the low-sodium beef broth to deglaze, scraping up any browned bits from the bottom.

  • 8

    Cover the pot with a lid and transfer to the oven. Let it braise for 2 to 2.5 hours, or until the beef is tender and the vegetables are soft.

  • 9

    Once cooked, remove from the oven. Slice the beef against the grain and serve with the hearty mix of root vegetables and juices.