Tender Herb-Braised Pot Roast with Root Vegetables

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

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor this hearty pot roast featuring lean beef braised slowly with a medley of root vegetables and aromatic herbs. The tender beef melds beautifully with carrots, parsnips, and potatoes, creating a soul-satisfying dish that's both comforting and balanced.

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NUTRITION

449kcal
Protein
36.4g
Fat
17.5g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 stalk Celery

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat a large, heavy pot on medium-high heat. Pat the beef dry and season lightly with salt and pepper.

  • 2

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

  • 3

    While the beef is browning, roughly chop the carrot, parsnip, red potato, and celery. Mince the garlic.

  • 4

    Once the beef is browned, add the chopped vegetables and garlic to the pot, stirring gently to combine.

  • 5

    Pour in the low-sodium chicken broth and sprinkle in the mixed fresh herbs.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are softened.

  • 7

    Stir occasionally to prevent sticking and ensure even cooking. Adjust seasoning with salt and pepper if necessary.

  • 8

    Once done, serve a portion ensuring it fits within your dietary goals. Enjoy the comforting flavors of this hearty, balanced dish.

Tender Herb-Braised Pot Roast with Root Vegetables

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

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor this hearty pot roast featuring lean beef braised slowly with a medley of root vegetables and aromatic herbs. The tender beef melds beautifully with carrots, parsnips, and potatoes, creating a soul-satisfying dish that's both comforting and balanced.

NUTRITION

449kcal
Protein
36.4g
Fat
17.5g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 stalk Celery

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat a large, heavy pot on medium-high heat. Pat the beef dry and season lightly with salt and pepper.

  • 2

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

  • 3

    While the beef is browning, roughly chop the carrot, parsnip, red potato, and celery. Mince the garlic.

  • 4

    Once the beef is browned, add the chopped vegetables and garlic to the pot, stirring gently to combine.

  • 5

    Pour in the low-sodium chicken broth and sprinkle in the mixed fresh herbs.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are softened.

  • 7

    Stir occasionally to prevent sticking and ensure even cooking. Adjust seasoning with salt and pepper if necessary.

  • 8

    Once done, serve a portion ensuring it fits within your dietary goals. Enjoy the comforting flavors of this hearty, balanced dish.