Garlic-Herb Tender 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 Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Tender Pot Roast with Root Vegetables

Enjoy a hearty embrace of slow-cooked tender beef infused with garlic and fresh herbs, accompanied by caramelized root vegetables. This comforting dish brings a well-balanced mix of savory flavors and a rustic presentation, perfect for a wholesome dinner.

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NUTRITION

452kcal
Protein
39.8g
Fat
20g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 cup Low Sodium Beef Broth

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PREPARATION

  • 1

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

  • 2

    Season the 6 oz beef pot roast with a pinch of salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the chopped yellow onion and minced garlic into the pot, stirring to combine and deglaze the browned bits off the bottom.

  • 4

    Add the peeled and chunked carrot and parsnip to the pot.

  • 5

    Pour in the 0.5 cup of low sodium beef broth and add the fresh rosemary and thyme sprigs.

  • 6

    Reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Remove the herb sprigs before serving and adjust seasoning as needed. Serve hot.

Garlic-Herb Tender 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 Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Tender Pot Roast with Root Vegetables

Enjoy a hearty embrace of slow-cooked tender beef infused with garlic and fresh herbs, accompanied by caramelized root vegetables. This comforting dish brings a well-balanced mix of savory flavors and a rustic presentation, perfect for a wholesome dinner.

NUTRITION

452kcal
Protein
39.8g
Fat
20g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 cup Low Sodium Beef Broth

PREPARATION

  • 1

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

  • 2

    Season the 6 oz beef pot roast with a pinch of salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the chopped yellow onion and minced garlic into the pot, stirring to combine and deglaze the browned bits off the bottom.

  • 4

    Add the peeled and chunked carrot and parsnip to the pot.

  • 5

    Pour in the 0.5 cup of low sodium beef broth and add the fresh rosemary and thyme sprigs.

  • 6

    Reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Remove the herb sprigs before serving and adjust seasoning as needed. Serve hot.