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 braised pot roast infused with aromatic garlic and mixed herbs, combined with tender root vegetables. The slow-cooked beef becomes melt-in-your-mouth delicious as it absorbs the savory flavors, complemented by sweet carrots, parsnips, and gentle hints of onion. A perfect, balanced meal that warms the soul without overloading on calories.

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NUTRITION

365kcal
Protein
33.6g
Fat
14.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Pot Roast (Lean Cut)

50g Carrot

50g Parsnip

1/2 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Preheat a heavy-bottomed pot over medium-high heat and add olive oil.

  • 2

    Season the beef pot roast lightly with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Reduce heat to medium and add chopped onion and minced garlic. Sauté until the onion turns translucent.

  • 4

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

  • 5

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

  • 6

    Cover the pot with a lid, reduce the heat to low, and let it braise gently for about 1.5 to 2 hours, until the beef is tender and the vegetables are soft.

  • 7

    Adjust seasoning if necessary and serve hot.

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 braised pot roast infused with aromatic garlic and mixed herbs, combined with tender root vegetables. The slow-cooked beef becomes melt-in-your-mouth delicious as it absorbs the savory flavors, complemented by sweet carrots, parsnips, and gentle hints of onion. A perfect, balanced meal that warms the soul without overloading on calories.

NUTRITION

365kcal
Protein
33.6g
Fat
14.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Pot Roast (Lean Cut)

50g Carrot

50g Parsnip

1/2 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Preheat a heavy-bottomed pot over medium-high heat and add olive oil.

  • 2

    Season the beef pot roast lightly with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Reduce heat to medium and add chopped onion and minced garlic. Sauté until the onion turns translucent.

  • 4

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

  • 5

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

  • 6

    Cover the pot with a lid, reduce the heat to low, and let it braise gently for about 1.5 to 2 hours, until the beef is tender and the vegetables are soft.

  • 7

    Adjust seasoning if necessary and serve hot.