YOUR SOLIN GENERATED RECIPE
Herb-Garlic Braised Pot Roast with Root Vegetables
Savor a hearty yet balanced pot roast featuring tender lean beef braised slowly with an aromatic blend of garlic, fresh rosemary, thyme, and a medley of root vegetables. This dish offers a comforting, savory flavor with each forkful, making it an ideal dinner for a balanced and nutrient-packed meal.
INGREDIENTS
6 oz Lean Beef Pot Roast
1 medium Carrot
0.5 medium Parsnip
1 stalk Celery
0.25 medium Onion
2 cloves Garlic
0.5 cup Beef Broth
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
PREPARATION
Preheat a heavy skillet or Dutch oven over medium heat and add the olive oil.
Season the beef pot roast lightly with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side.
Reduce heat to medium-low and add chopped garlic, onion, carrot (cut into chunks), parsnip (cut into chunks), and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
Pour in the beef broth and add the rosemary and thyme sprigs.
Cover the skillet or Dutch oven and allow the dish to simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
Check the seasoning and adjust salt and pepper as needed before serving.