Herb-Garlic Braised 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 Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Pot Roast with Root Vegetables

Savor a comforting pot roast infused with aromatic garlic and fresh herbs, slow-braised with a medley of tender root vegetables. This dish delivers a warm, hearty experience with juicy lean beef and flavorful vegetables, perfect for a wholesome dinner.

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NUTRITION

393kcal
Protein
37.9g
Fat
16.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast (141g)

1 medium Carrot (61g)

1/2 medium Parsnip (50g)

1/4 medium Onion (40g)

1 Garlic Clove (3g)

1/2 cup Low-Sodium Beef Broth (120g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (Rosemary & Thyme, 3g)

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat a teaspoon of olive oil in a heavy pot over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Slice the carrot, parsnip, and onion into bite-sized pieces, and mince the garlic.

  • 4

    Add the vegetables and garlic to the pot with the beef, stirring briefly.

  • 5

    Pour in the beef broth and add the fresh herbs. Bring to a gentle simmer.

  • 6

    Cover the pot and reduce the heat to low. Let braise for about 1.5 to 2 hours, until the beef is tender and the vegetables are cooked.

  • 7

    Adjust seasoning as needed, then serve warm.

Herb-Garlic Braised 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 Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Braised Pot Roast with Root Vegetables

Savor a comforting pot roast infused with aromatic garlic and fresh herbs, slow-braised with a medley of tender root vegetables. This dish delivers a warm, hearty experience with juicy lean beef and flavorful vegetables, perfect for a wholesome dinner.

NUTRITION

393kcal
Protein
37.9g
Fat
16.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast (141g)

1 medium Carrot (61g)

1/2 medium Parsnip (50g)

1/4 medium Onion (40g)

1 Garlic Clove (3g)

1/2 cup Low-Sodium Beef Broth (120g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (Rosemary & Thyme, 3g)

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat a teaspoon of olive oil in a heavy pot over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Slice the carrot, parsnip, and onion into bite-sized pieces, and mince the garlic.

  • 4

    Add the vegetables and garlic to the pot with the beef, stirring briefly.

  • 5

    Pour in the beef broth and add the fresh herbs. Bring to a gentle simmer.

  • 6

    Cover the pot and reduce the heat to low. Let braise for about 1.5 to 2 hours, until the beef is tender and the vegetables are cooked.

  • 7

    Adjust seasoning as needed, then serve warm.