Garlic-Herb Braised 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 Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor a hearty, comforting dish featuring a tender lean beef pot roast braised with aromatic garlic and fresh herbs, combined with caramelized root vegetables that lend a subtle sweetness and rustic charm to this classic meal.

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NUTRITION

506kcal
Protein
45.5g
Fat
22.7g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 small Yukon Gold Potato

1/2 medium Onion

2 garlic cloves

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the lean beef pot roast generously with salt and black pepper on all sides.

  • 2

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

  • 3

    Sear the beef on all sides until a golden-brown crust forms, about 2-3 minutes per side, then remove from the pan and set aside.

  • 4

    Add the chopped onion, carrot (cut into chunks), and Yukon Gold potato (quartered) to the pan. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 5

    Add the minced garlic along with the fresh rosemary and thyme sprigs, stirring briefly until fragrant.

  • 6

    Return the beef to the pot, nestling it among the vegetables. Pour in a small amount of water or low-sodium beef broth (optional for extra moisture, about 1/4 cup) if desired.

  • 7

    Cover the pot, reduce the heat to low, and let the dish braise for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

  • 8

    Once cooked, remove the herb sprigs, adjust the seasoning with additional salt and pepper if needed, and serve hot.

Garlic-Herb Braised 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 Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor a hearty, comforting dish featuring a tender lean beef pot roast braised with aromatic garlic and fresh herbs, combined with caramelized root vegetables that lend a subtle sweetness and rustic charm to this classic meal.

NUTRITION

506kcal
Protein
45.5g
Fat
22.7g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 small Yukon Gold Potato

1/2 medium Onion

2 garlic cloves

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the lean beef pot roast generously with salt and black pepper on all sides.

  • 2

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

  • 3

    Sear the beef on all sides until a golden-brown crust forms, about 2-3 minutes per side, then remove from the pan and set aside.

  • 4

    Add the chopped onion, carrot (cut into chunks), and Yukon Gold potato (quartered) to the pan. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 5

    Add the minced garlic along with the fresh rosemary and thyme sprigs, stirring briefly until fragrant.

  • 6

    Return the beef to the pot, nestling it among the vegetables. Pour in a small amount of water or low-sodium beef broth (optional for extra moisture, about 1/4 cup) if desired.

  • 7

    Cover the pot, reduce the heat to low, and let the dish braise for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

  • 8

    Once cooked, remove the herb sprigs, adjust the seasoning with additional salt and pepper if needed, and serve hot.