Garlic-Herb Braised Beef Pot Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

A comforting, slow-braised beef pot roast featuring tender slices of lean beef infused with garlic and aromatic herbs, nestled among sweet carrots and earthy parsnips—perfect for a warming dinner that hits your macro targets.

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NUTRITION

358kcal
Protein
33.7g
Fat
14.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Low Sodium Beef Broth

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 olive oil.

  • 2

    Season the lean beef chuck roast lightly with salt and pepper. Sear the beef on all sides until browned.

  • 3

    Chop the carrot, parsnip, and onion into uniform pieces. Add the onion, garlic, carrot, and parsnip to the pot and sauté for 2-3 minutes until they start to soften.

  • 4

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

  • 5

    Reduce the heat to low, cover, and let the pot roast braise gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 6

    Once cooked, remove the herb sprigs. Serve hot, taking care to include plenty of the flavorful root vegetables alongside tender beef.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

A comforting, slow-braised beef pot roast featuring tender slices of lean beef infused with garlic and aromatic herbs, nestled among sweet carrots and earthy parsnips—perfect for a warming dinner that hits your macro targets.

NUTRITION

358kcal
Protein
33.7g
Fat
14.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Low Sodium Beef Broth

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Season the lean beef chuck roast lightly with salt and pepper. Sear the beef on all sides until browned.

  • 3

    Chop the carrot, parsnip, and onion into uniform pieces. Add the onion, garlic, carrot, and parsnip to the pot and sauté for 2-3 minutes until they start to soften.

  • 4

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

  • 5

    Reduce the heat to low, cover, and let the pot roast braise gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 6

    Once cooked, remove the herb sprigs. Serve hot, taking care to include plenty of the flavorful root vegetables alongside tender beef.