Herb-Garlic Braised Beef 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 Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Beef Pot Roast with Root Vegetables

Savor a comforting bowl of braised beef pot roast infused with aromatic garlic and herb notes, accompanied by tender root vegetables. This hearty yet balanced dish offers melt-in-your-mouth beef, sweet carrots, parsnips, and a slight tang from red onion, all simmered in a savory beef broth. Perfect for cooling evenings and busy days when a nutritious, soul-warming meal is needed.

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NUTRITION

408kcal
Protein
43.8g
Fat
20.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Pot Roast

1 medium Carrot

0.5 cup diced Parsnip

0.5 medium Red Onion

2 cloves Garlic

0.5 cup Low-Sodium Beef Broth

1 tbsp Fresh Rosemary

1 tsp Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Season the beef with salt and pepper. Sear the beef pot roast in the pot until browned on all sides.

  • 3

    Reduce heat to medium. Add the chopped garlic and sliced red onion to the pot, stirring until fragrant and softened.

  • 4

    Add the diced carrot and parsnip along with the fresh rosemary and thyme. Stir briefly to combine the vegetables with the beef.

  • 5

    Pour in the low-sodium beef broth, ensuring it covers the bottom of the pot, and bring to a simmer.

  • 6

    Cover the pot and lower the heat to maintain a gentle simmer. Allow to braise for 1.5 to 2 hours until the beef becomes tender and the vegetables are softened.

  • 7

    Taste and adjust seasoning as needed before serving.

Herb-Garlic Braised Beef 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 Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Beef Pot Roast with Root Vegetables

Savor a comforting bowl of braised beef pot roast infused with aromatic garlic and herb notes, accompanied by tender root vegetables. This hearty yet balanced dish offers melt-in-your-mouth beef, sweet carrots, parsnips, and a slight tang from red onion, all simmered in a savory beef broth. Perfect for cooling evenings and busy days when a nutritious, soul-warming meal is needed.

NUTRITION

408kcal
Protein
43.8g
Fat
20.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Pot Roast

1 medium Carrot

0.5 cup diced Parsnip

0.5 medium Red Onion

2 cloves Garlic

0.5 cup Low-Sodium Beef Broth

1 tbsp Fresh Rosemary

1 tsp Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Season the beef with salt and pepper. Sear the beef pot roast in the pot until browned on all sides.

  • 3

    Reduce heat to medium. Add the chopped garlic and sliced red onion to the pot, stirring until fragrant and softened.

  • 4

    Add the diced carrot and parsnip along with the fresh rosemary and thyme. Stir briefly to combine the vegetables with the beef.

  • 5

    Pour in the low-sodium beef broth, ensuring it covers the bottom of the pot, and bring to a simmer.

  • 6

    Cover the pot and lower the heat to maintain a gentle simmer. Allow to braise for 1.5 to 2 hours until the beef becomes tender and the vegetables are softened.

  • 7

    Taste and adjust seasoning as needed before serving.