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 this comforting, slow-braised pot roast paired with a medley of tender root vegetables. The aromatic blend of fresh rosemary, thyme, and garlic elevates the lean beef, creating a hearty dish that's perfect for a satisfying dinner without weighing you down.

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NUTRITION

406kcal
Protein
35.0g
Fat
18.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 cup chopped Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry and season generously with salt and pepper.

  • 3

    Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef on all sides until browned.

  • 4

    Remove the beef and set aside. In the same pot, add the chopped onion and garlic; sauté until softened and fragrant.

  • 5

    Add the carrots, parsnips, and turnips to the pot, stirring to combine with the aromatics.

  • 6

    Return the beef to the pot and sprinkle in the chopped rosemary and thyme.

  • 7

    Cover the pot with a lid and transfer to the oven. Braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.

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 this comforting, slow-braised pot roast paired with a medley of tender root vegetables. The aromatic blend of fresh rosemary, thyme, and garlic elevates the lean beef, creating a hearty dish that's perfect for a satisfying dinner without weighing you down.

NUTRITION

406kcal
Protein
35.0g
Fat
18.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup chopped Turnips

1/4 cup chopped Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry and season generously with salt and pepper.

  • 3

    Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef on all sides until browned.

  • 4

    Remove the beef and set aside. In the same pot, add the chopped onion and garlic; sauté until softened and fragrant.

  • 5

    Add the carrots, parsnips, and turnips to the pot, stirring to combine with the aromatics.

  • 6

    Return the beef to the pot and sprinkle in the chopped rosemary and thyme.

  • 7

    Cover the pot with a lid and transfer to the oven. Braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.