Garlic-Herb Braised Chuck Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Braised Chuck Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Chuck Roast with Root Vegetables

Savor the comforting flavors of tender braised chuck roast infused with garlic and herbs, accompanied by a medley of sweet carrots, earthy parsnips, and savory onions. This slow-cooked delight offers a satisfying balance of robust meat and fresh root vegetables, making it a warm, heartening meal perfect for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

465kcal
Protein
36.9g
Fat
25.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chuck Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup diced Yellow Onion

2 cloves Garlic, minced

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 tbsp Fresh Thyme and Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the chuck roast dry with paper towels. Season lightly with salt and pepper.

  • 3

    Heat olive oil in a heavy Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.

  • 4

    Remove the roast and set aside. In the same pot, add the diced onions and minced garlic. Sauté until softened and fragrant, about 2 minutes.

  • 5

    Add the chopped carrots and parsnips to the pot, stirring to combine with the onions and garlic.

  • 6

    Return the seared roast to the pot. Pour in the low-sodium beef broth and sprinkle in the fresh thyme and rosemary.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Braise in the oven for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 9

    Once cooked, remove the roast and vegetables from the pot. Slice or shred the meat as desired and serve warm with the braised vegetables.

Garlic-Herb Braised Chuck Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Braised Chuck Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Chuck Roast with Root Vegetables

Savor the comforting flavors of tender braised chuck roast infused with garlic and herbs, accompanied by a medley of sweet carrots, earthy parsnips, and savory onions. This slow-cooked delight offers a satisfying balance of robust meat and fresh root vegetables, making it a warm, heartening meal perfect for dinner.

NUTRITION

465kcal
Protein
36.9g
Fat
25.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chuck Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup diced Yellow Onion

2 cloves Garlic, minced

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 tbsp Fresh Thyme and Rosemary

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the chuck roast dry with paper towels. Season lightly with salt and pepper.

  • 3

    Heat olive oil in a heavy Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.

  • 4

    Remove the roast and set aside. In the same pot, add the diced onions and minced garlic. Sauté until softened and fragrant, about 2 minutes.

  • 5

    Add the chopped carrots and parsnips to the pot, stirring to combine with the onions and garlic.

  • 6

    Return the seared roast to the pot. Pour in the low-sodium beef broth and sprinkle in the fresh thyme and rosemary.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 8

    Braise in the oven for about 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

  • 9

    Once cooked, remove the roast and vegetables from the pot. Slice or shred the meat as desired and serve warm with the braised vegetables.