Garlic-Herb 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.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor the comforting flavors of braised beef paired with a medley of root vegetables, gently infused with garlic and aromatic herbs. This dish delivers tender beef, sweet carrots, and earthy parsnips simmered in a light beef broth, creating a wholesome and satisfying meal perfect for dinner.

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NUTRITION

414kcal
Protein
40.1g
Fat
14.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

2 Garlic Cloves

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Season the beef chuck roast lightly with salt and pepper. Sear it in the pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Chop the carrot, parsnip, and onion into uniform pieces. Add them to the pot along with the minced garlic.

  • 4

    Pour in the beef broth, and add the fresh rosemary and thyme. Bring the mixture to a simmer.

  • 5

    Reduce the heat to low, cover the pot, and let it braise gently for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 6

    Stir occasionally, and adjust seasoning with salt and pepper if needed before serving.

Garlic-Herb 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.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor the comforting flavors of braised beef paired with a medley of root vegetables, gently infused with garlic and aromatic herbs. This dish delivers tender beef, sweet carrots, and earthy parsnips simmered in a light beef broth, creating a wholesome and satisfying meal perfect for dinner.

NUTRITION

414kcal
Protein
40.1g
Fat
14.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

2 Garlic Cloves

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Season the beef chuck roast lightly with salt and pepper. Sear it in the pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Chop the carrot, parsnip, and onion into uniform pieces. Add them to the pot along with the minced garlic.

  • 4

    Pour in the beef broth, and add the fresh rosemary and thyme. Bring the mixture to a simmer.

  • 5

    Reduce the heat to low, cover the pot, and let it braise gently for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 6

    Stir occasionally, and adjust seasoning with salt and pepper if needed before serving.