Garlic-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.

Garlic-Herb Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor the comforting flavors of tender braised beef infused with garlic and fresh herbs, accompanied by a medley of sweet carrots and earthy parsnips. This hearty dish delivers a delightful balance of robust meat and vibrant vegetables, perfect for a nourishing dinner that keeps your calorie and protein goals in check.

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NUTRITION

391kcal
Protein
32.8g
Fat
20.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Pot Roast

1 medium Carrot

1/2 medium Parsnip

2 cloves Garlic

1 cup low-sodium Beef Broth

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef roast generously with salt and pepper on all sides.

  • 2

    Heat a large, heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the beef and set aside. Lower the heat to medium and add the minced garlic, cooking until fragrant for about 1 minute.

  • 4

    Return the beef to the pot and add the beef broth, ensuring the meat is partially submerged. Toss in the fresh thyme and rosemary.

  • 5

    Add the chopped carrot (cut into large pieces) and parsnip (sliced), arranging them around the meat.

  • 6

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

  • 7

    Adjust seasoning with salt and pepper if needed before serving.

Garlic-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.

Garlic-Herb Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor the comforting flavors of tender braised beef infused with garlic and fresh herbs, accompanied by a medley of sweet carrots and earthy parsnips. This hearty dish delivers a delightful balance of robust meat and vibrant vegetables, perfect for a nourishing dinner that keeps your calorie and protein goals in check.

NUTRITION

391kcal
Protein
32.8g
Fat
20.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Pot Roast

1 medium Carrot

1/2 medium Parsnip

2 cloves Garlic

1 cup low-sodium Beef Broth

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef roast generously with salt and pepper on all sides.

  • 2

    Heat a large, heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the beef and set aside. Lower the heat to medium and add the minced garlic, cooking until fragrant for about 1 minute.

  • 4

    Return the beef to the pot and add the beef broth, ensuring the meat is partially submerged. Toss in the fresh thyme and rosemary.

  • 5

    Add the chopped carrot (cut into large pieces) and parsnip (sliced), arranging them around the meat.

  • 6

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

  • 7

    Adjust seasoning with salt and pepper if needed before serving.