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

Savor the comforting flavors of tender, braised lean beef paired with a medley of sweet root vegetables. Infused with garlic and fresh herbs, this hearty pot roast delivers a warm, aromatic experience perfect for a satisfying dinner.

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NUTRITION

406kcal
Protein
38.2g
Fat
19.8g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 half medium Parsnip

1 quarter Red Onion

1 Celery Stick

2 Garlic Cloves

1 tsp Olive Oil

0.5 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Pat the beef dry and season lightly with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Add the chopped garlic, sliced carrot, sliced parsnip, diced red onion, and celery into the pot. Stir to combine with the beef.

  • 4

    Pour in the low-sodium beef broth and add the fresh rosemary and thyme. Bring the liquid to a simmer.

  • 5

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

  • 6

    Taste and adjust seasoning if needed. Serve warm, enjoying the meld of savory herbs and root vegetable sweetness.

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

Savor the comforting flavors of tender, braised lean beef paired with a medley of sweet root vegetables. Infused with garlic and fresh herbs, this hearty pot roast delivers a warm, aromatic experience perfect for a satisfying dinner.

NUTRITION

406kcal
Protein
38.2g
Fat
19.8g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 half medium Parsnip

1 quarter Red Onion

1 Celery Stick

2 Garlic Cloves

1 tsp Olive Oil

0.5 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Pat the beef dry and season lightly with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Add the chopped garlic, sliced carrot, sliced parsnip, diced red onion, and celery into the pot. Stir to combine with the beef.

  • 4

    Pour in the low-sodium beef broth and add the fresh rosemary and thyme. Bring the liquid to a simmer.

  • 5

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

  • 6

    Taste and adjust seasoning if needed. Serve warm, enjoying the meld of savory herbs and root vegetable sweetness.