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 braised slowly with aromatic garlic and fresh herbs, complemented by tender root vegetables that bring a subtle sweetness. This dish offers a balanced combination of lean protein and hearty vegetables, perfect for a nutritious dinner.

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NUTRITION

420kcal
Protein
46.1g
Fat
19g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

1 Garlic Clove

0.5 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat.

  • 2

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

  • 3

    Sear the beef in the pot for about 3-4 minutes per side until well browned.

  • 4

    Remove the beef and set aside. Lower the heat to medium and add chopped onion and garlic, stirring until softened.

  • 5

    Add chopped carrot and parsnip to the pot, stirring for 2 minutes to lightly caramelize.

  • 6

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

  • 7

    Add the fresh rosemary and thyme sprigs to the mixture.

  • 8

    Cover the pot, reduce heat to low, and let simmer for 1.5 to 2 hours, until the beef is tender and the flavors meld.

  • 9

    Taste and adjust seasoning with salt and pepper before serving.

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 braised slowly with aromatic garlic and fresh herbs, complemented by tender root vegetables that bring a subtle sweetness. This dish offers a balanced combination of lean protein and hearty vegetables, perfect for a nutritious dinner.

NUTRITION

420kcal
Protein
46.1g
Fat
19g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

1 Garlic Clove

0.5 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat.

  • 2

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

  • 3

    Sear the beef in the pot for about 3-4 minutes per side until well browned.

  • 4

    Remove the beef and set aside. Lower the heat to medium and add chopped onion and garlic, stirring until softened.

  • 5

    Add chopped carrot and parsnip to the pot, stirring for 2 minutes to lightly caramelize.

  • 6

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

  • 7

    Add the fresh rosemary and thyme sprigs to the mixture.

  • 8

    Cover the pot, reduce heat to low, and let simmer for 1.5 to 2 hours, until the beef is tender and the flavors meld.

  • 9

    Taste and adjust seasoning with salt and pepper before serving.