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 tender, herb-infused braised pot roast served with a medley of comforting root vegetables. This one-pan dish melds the rich flavor of lean beef with the earthiness of carrots and parsnips, accented by garlic, onions, and a splash of olive oil, creating a warm, satisfying meal perfect for any dinner table.

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NUTRITION

476kcal
Protein
36.3g
Fat
21.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Pot Roast

1 medium Carrot

1 piece Parsnip (approx. 100g)

1 small Yellow Onion

2 Garlic Cloves

1 teaspoon Olive Oil

1/2 cup Low-Sodium Beef Broth

1 tablespoon Tomato Paste

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 teaspoon of olive oil.

  • 2

    Season the 5-ounce lean beef pot roast lightly with salt and pepper (if desired) and sear on all sides until browned.

  • 3

    Chop the medium carrot, parsnip, and small onion into bite-sized pieces. Mince the garlic cloves.

  • 4

    Remove the beef briefly and add the chopped vegetables and minced garlic to the pot. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Return the beef to the pot and add 1/2 cup of low-sodium beef broth and 1 tablespoon tomato paste. Stir to combine.

  • 6

    Add fresh thyme and rosemary sprigs to infuse the dish with aromatic herbs.

  • 7

    Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the beef is tender and the flavors meld.

  • 8

    Once done, remove the herb sprigs, adjust seasoning as needed, 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 tender, herb-infused braised pot roast served with a medley of comforting root vegetables. This one-pan dish melds the rich flavor of lean beef with the earthiness of carrots and parsnips, accented by garlic, onions, and a splash of olive oil, creating a warm, satisfying meal perfect for any dinner table.

NUTRITION

476kcal
Protein
36.3g
Fat
21.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Pot Roast

1 medium Carrot

1 piece Parsnip (approx. 100g)

1 small Yellow Onion

2 Garlic Cloves

1 teaspoon Olive Oil

1/2 cup Low-Sodium Beef Broth

1 tablespoon Tomato Paste

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Season the 5-ounce lean beef pot roast lightly with salt and pepper (if desired) and sear on all sides until browned.

  • 3

    Chop the medium carrot, parsnip, and small onion into bite-sized pieces. Mince the garlic cloves.

  • 4

    Remove the beef briefly and add the chopped vegetables and minced garlic to the pot. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Return the beef to the pot and add 1/2 cup of low-sodium beef broth and 1 tablespoon tomato paste. Stir to combine.

  • 6

    Add fresh thyme and rosemary sprigs to infuse the dish with aromatic herbs.

  • 7

    Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the beef is tender and the flavors meld.

  • 8

    Once done, remove the herb sprigs, adjust seasoning as needed, and serve warm.