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 a tender, herb-infused braised pot roast melded with flavorful root vegetables. The beef is gently cooked with garlic, fresh herbs, and a hint of broth, absorbing all the aromatic richness, while the carrots, parsnips, and onions add natural sweetness and depth—a rustic yet refined dish perfect for a comforting dinner.

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NUTRITION

408kcal
Protein
40.8g
Fat
15g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1/2 cup Beef Broth (Low Sodium)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Season the beef with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat and sear the beef on all sides until browned.

  • 2

    Chop the carrot, parsnip, and onion into coarse chunks. Mince the garlic cloves.

  • 3

    Transfer the beef to a pot or Dutch oven. Add the chopped vegetables and minced garlic around the beef.

  • 4

    Pour in the beef broth, and add the thyme and rosemary. Bring the liquid to a simmer.

  • 5

    Cover the pot and allow it to braise on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 6

    Once done, remove the sprigs of thyme and rosemary, and serve warm.

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 a tender, herb-infused braised pot roast melded with flavorful root vegetables. The beef is gently cooked with garlic, fresh herbs, and a hint of broth, absorbing all the aromatic richness, while the carrots, parsnips, and onions add natural sweetness and depth—a rustic yet refined dish perfect for a comforting dinner.

NUTRITION

408kcal
Protein
40.8g
Fat
15g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1/2 cup Beef Broth (Low Sodium)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Season the beef with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat and sear the beef on all sides until browned.

  • 2

    Chop the carrot, parsnip, and onion into coarse chunks. Mince the garlic cloves.

  • 3

    Transfer the beef to a pot or Dutch oven. Add the chopped vegetables and minced garlic around the beef.

  • 4

    Pour in the beef broth, and add the thyme and rosemary. Bring the liquid to a simmer.

  • 5

    Cover the pot and allow it to braise on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 6

    Once done, remove the sprigs of thyme and rosemary, and serve warm.