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 the comforting flavors of tender braised beef combined with sweet root vegetables infused with garlic and fresh herbs. This hearty dish offers a balanced mix of robust beef, earthy carrots and parsnips, and a fragrant broth, making it an ideal meal for a satisfying dinner without overloading on calories.

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NUTRITION

419kcal
Protein
37.4g
Fat
20g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef until browned on all sides. Remove the beef and set aside.

  • 3

    In the same pot, add the chopped garlic, sliced onion, diced carrot, and parsnip pieces. Sauté until the vegetables start to soften, about 3-4 minutes.

  • 4

    Return the beef to the pot and add the low sodium beef broth. Toss in the fresh rosemary and thyme.

  • 5

    Bring the mixture to a gentle simmer, then cover the pot and lower the heat. Let it braise on low heat for about 1.5 to 2 hours or until the beef is tender and the flavors meld.

  • 6

    Adjust seasoning with salt and pepper if needed before serving.

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 the comforting flavors of tender braised beef combined with sweet root vegetables infused with garlic and fresh herbs. This hearty dish offers a balanced mix of robust beef, earthy carrots and parsnips, and a fragrant broth, making it an ideal meal for a satisfying dinner without overloading on calories.

NUTRITION

419kcal
Protein
37.4g
Fat
20g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 medium Onion

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef until browned on all sides. Remove the beef and set aside.

  • 3

    In the same pot, add the chopped garlic, sliced onion, diced carrot, and parsnip pieces. Sauté until the vegetables start to soften, about 3-4 minutes.

  • 4

    Return the beef to the pot and add the low sodium beef broth. Toss in the fresh rosemary and thyme.

  • 5

    Bring the mixture to a gentle simmer, then cover the pot and lower the heat. Let it braise on low heat for about 1.5 to 2 hours or until the beef is tender and the flavors meld.

  • 6

    Adjust seasoning with salt and pepper if needed before serving.