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 braised pot roast featuring tender 5-ounce lean beef infused with garlic and fragrant herbs, slow-cooked alongside a medley of hearty root vegetables including carrots, parsnips, and onions. This dish delivers a warming balance of nutrient-rich ingredients, combining succulent meat and earthy vegetables in a light, aromatic broth—perfect for a wholesome dinner.

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NUTRITION

451kcal
Protein
38.9g
Fat
23.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pot Roast Beef

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 Garlic Cloves

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat and add olive oil.

  • 2

    Season the beef lightly with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side, then remove from the pan.

  • 3

    Lower the heat to medium and add chopped onion and minced garlic. Sauté until softened and fragrant.

  • 4

    Add sliced carrots and parsnips into the pan, stirring to coat with the aromatic mixture.

  • 5

    Return the beef to the pan and pour in the low-sodium beef broth.

  • 6

    Add fresh rosemary, thyme, and a sprinkle of parsley on top.

  • 7

    Cover the pan and reduce heat to low; let everything braise for about 1.5 to 2 hours, or until the beef is tender and the root vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper if desired, garnish with additional parsley, and 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 braised pot roast featuring tender 5-ounce lean beef infused with garlic and fragrant herbs, slow-cooked alongside a medley of hearty root vegetables including carrots, parsnips, and onions. This dish delivers a warming balance of nutrient-rich ingredients, combining succulent meat and earthy vegetables in a light, aromatic broth—perfect for a wholesome dinner.

NUTRITION

451kcal
Protein
38.9g
Fat
23.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pot Roast Beef

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 Garlic Cloves

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat and add olive oil.

  • 2

    Season the beef lightly with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side, then remove from the pan.

  • 3

    Lower the heat to medium and add chopped onion and minced garlic. Sauté until softened and fragrant.

  • 4

    Add sliced carrots and parsnips into the pan, stirring to coat with the aromatic mixture.

  • 5

    Return the beef to the pan and pour in the low-sodium beef broth.

  • 6

    Add fresh rosemary, thyme, and a sprinkle of parsley on top.

  • 7

    Cover the pan and reduce heat to low; let everything braise for about 1.5 to 2 hours, or until the beef is tender and the root vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper if desired, garnish with additional parsley, and serve warm.