Tender 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.

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor the comforting flavors of a slow-braised pot roast enriched with tender chunks of beef and a colorful medley of root vegetables. This hearty dish is delicately infused with rosemary, thyme, and garlic, creating a satisfying meal perfect for a cozy dinner that delights the senses without overloading your calorie intake.

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NUTRITION

357kcal
Protein
36.3g
Fat
12g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 Celery Stalk

1 cup Low Sodium Beef Broth

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a Dutch oven or heavy pot over medium-high heat.

  • 2

    Season the beef chuck roast with salt and pepper on all sides.

  • 3

    Sear the beef in the pot until browned on all sides, about 3-4 minutes per side.

  • 4

    Add the quartered onion, garlic, carrot (cut into thick rounds), parsnip (cut into thick rounds), and celery to the pot.

  • 5

    Pour in the low sodium beef broth and add the rosemary and thyme sprigs.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low, cover, and let it braise slowly for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning with salt and pepper if needed before serving.

  • 8

    Serve warm and enjoy the comforting flavors.

Tender 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.

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor the comforting flavors of a slow-braised pot roast enriched with tender chunks of beef and a colorful medley of root vegetables. This hearty dish is delicately infused with rosemary, thyme, and garlic, creating a satisfying meal perfect for a cozy dinner that delights the senses without overloading your calorie intake.

NUTRITION

357kcal
Protein
36.3g
Fat
12g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 Celery Stalk

1 cup Low Sodium Beef Broth

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a Dutch oven or heavy pot over medium-high heat.

  • 2

    Season the beef chuck roast with salt and pepper on all sides.

  • 3

    Sear the beef in the pot until browned on all sides, about 3-4 minutes per side.

  • 4

    Add the quartered onion, garlic, carrot (cut into thick rounds), parsnip (cut into thick rounds), and celery to the pot.

  • 5

    Pour in the low sodium beef broth and add the rosemary and thyme sprigs.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low, cover, and let it braise slowly for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning with salt and pepper if needed before serving.

  • 8

    Serve warm and enjoy the comforting flavors.