Herb-Garlic Tender 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 Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Tender Pot Roast with Root Vegetables

Savor the warmth of this tender pot roast featuring lean beef slow-cooked with a medley of root vegetables and infused with garlic and fresh herbs. The dish boasts a delicate balance of robust flavors and a comforting aroma, perfect for a hearty yet health-conscious meal.

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NUTRITION

346kcal
Protein
34.7g
Fat
16.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Tip Roast

1 medium Carrot

1/2 medium Parsnip

1 small Onion

2 Garlic Cloves

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 cup Low-Sodium Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the lean beef tip roast dry and season lightly with salt and pepper.

  • 3

    Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.

  • 4

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

  • 5

    Add the chopped onion and minced garlic to the pot and sauté until fragrant, about 2 minutes.

  • 6

    Add the carrot (cut into thick chunks) and parsnip pieces.

  • 7

    Pour in the low-sodium beef broth to create a light braising liquid, then add the fresh rosemary and thyme sprigs.

  • 8

    Cover the pot and transfer it to the oven, braising the roast and vegetables for about 1.5 to 2 hours or until the beef becomes tender.

  • 9

    Remove from the oven, let rest for a few minutes, then slice the beef and serve with the root vegetables and broth.

Herb-Garlic Tender 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 Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Tender Pot Roast with Root Vegetables

Savor the warmth of this tender pot roast featuring lean beef slow-cooked with a medley of root vegetables and infused with garlic and fresh herbs. The dish boasts a delicate balance of robust flavors and a comforting aroma, perfect for a hearty yet health-conscious meal.

NUTRITION

346kcal
Protein
34.7g
Fat
16.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Tip Roast

1 medium Carrot

1/2 medium Parsnip

1 small Onion

2 Garlic Cloves

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 cup Low-Sodium Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the lean beef tip roast dry and season lightly with salt and pepper.

  • 3

    Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.

  • 4

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

  • 5

    Add the chopped onion and minced garlic to the pot and sauté until fragrant, about 2 minutes.

  • 6

    Add the carrot (cut into thick chunks) and parsnip pieces.

  • 7

    Pour in the low-sodium beef broth to create a light braising liquid, then add the fresh rosemary and thyme sprigs.

  • 8

    Cover the pot and transfer it to the oven, braising the roast and vegetables for about 1.5 to 2 hours or until the beef becomes tender.

  • 9

    Remove from the oven, let rest for a few minutes, then slice the beef and serve with the root vegetables and broth.