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

Enjoy a warm, comforting braised pot roast where tender lean beef is slowly simmered with aromatic garlic, thyme, rosemary, and a medley of naturally sweet root vegetables. This dish bursts with rich, savory flavors and a hearty texture perfect for a satisfying dinner.

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NUTRITION

380kcal
Protein
34.8g
Fat
17.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

2 Garlic cloves

1/2 cup Low Sodium Beef Broth

1/2 teaspoon Olive Oil

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

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

  • 2

    Season the beef chuck roast lightly with salt and pepper. Sear the roast on all sides until it develops a nice brown crust, about 2-3 minutes per side.

  • 3

    Add the quartered onion and garlic cloves to the pot; sauté for an additional minute until fragrant.

  • 4

    Slice the carrot and parsnip into thick rounds or chunks and add them to the pot.

  • 5

    Pour in the beef broth and add the sprigs of fresh thyme and rosemary.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and allow it to braise slowly for 1.5 to 2 hours until the beef is tender.

  • 7

    Once done, remove the herb sprigs, adjust seasoning to taste, 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

Enjoy a warm, comforting braised pot roast where tender lean beef is slowly simmered with aromatic garlic, thyme, rosemary, and a medley of naturally sweet root vegetables. This dish bursts with rich, savory flavors and a hearty texture perfect for a satisfying dinner.

NUTRITION

380kcal
Protein
34.8g
Fat
17.5g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

2 Garlic cloves

1/2 cup Low Sodium Beef Broth

1/2 teaspoon Olive Oil

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Season the beef chuck roast lightly with salt and pepper. Sear the roast on all sides until it develops a nice brown crust, about 2-3 minutes per side.

  • 3

    Add the quartered onion and garlic cloves to the pot; sauté for an additional minute until fragrant.

  • 4

    Slice the carrot and parsnip into thick rounds or chunks and add them to the pot.

  • 5

    Pour in the beef broth and add the sprigs of fresh thyme and rosemary.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and allow it to braise slowly for 1.5 to 2 hours until the beef is tender.

  • 7

    Once done, remove the herb sprigs, adjust seasoning to taste, and serve warm.