Herb-Crusted 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-Crusted Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Braised Pot Roast with Root Vegetables

Savor the warmth of tender, herb-crusted braised pot roast nestled among caramelized root vegetables. This rustic dish features lean beef seared to perfection, then slowly braised with carrots, parsnips, and onions infused with fresh rosemary, thyme, and garlic. Enjoy a comforting, flavorful meal that is both wholesome and satisfying.

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NUTRITION

463kcal
Protein
35.3g
Fat
21.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces lean beef chuck roast

100 grams carrot

100 grams parsnip

50 grams onion

1 teaspoon olive oil

Fresh rosemary, thyme, garlic, salt, and pepper

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef with crushed garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add chopped carrots, parsnips, and onions into the pot around the beef.

  • 5

    Optionally, add a splash of water or low-sodium broth for extra moisture.

  • 6

    Cover the pot and transfer it to the preheated oven, braising for about 2 to 3 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Herb-Crusted 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-Crusted Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Braised Pot Roast with Root Vegetables

Savor the warmth of tender, herb-crusted braised pot roast nestled among caramelized root vegetables. This rustic dish features lean beef seared to perfection, then slowly braised with carrots, parsnips, and onions infused with fresh rosemary, thyme, and garlic. Enjoy a comforting, flavorful meal that is both wholesome and satisfying.

NUTRITION

463kcal
Protein
35.3g
Fat
21.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces lean beef chuck roast

100 grams carrot

100 grams parsnip

50 grams onion

1 teaspoon olive oil

Fresh rosemary, thyme, garlic, salt, and pepper

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef with crushed garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add chopped carrots, parsnips, and onions into the pot around the beef.

  • 5

    Optionally, add a splash of water or low-sodium broth for extra moisture.

  • 6

    Cover the pot and transfer it to the preheated oven, braising for about 2 to 3 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Remove from the oven and let rest for a few minutes before serving.