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

Enjoy a comforting dish of tender braised beef infused with garlic, thyme, and rosemary, mingling with a medley of sweet and earthy root vegetables. Perfectly balanced for a hearty meal, each bite delivers a warm embrace of savory broth and naturally sweet vegetables, making it a delightful option for dinner.

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NUTRITION

476kcal
Protein
44.2g
Fat
19.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 medium Turnip (halved)

1/4 medium Onion

2 cloves Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

1 tbsp Fresh Thyme and Rosemary

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Reduce heat to medium, add chopped onion and minced garlic, sauté until the onion softens.

  • 4

    Add chopped carrot, parsnip, and halved turnip into the pot and stir briefly to combine.

  • 5

    Pour in the beef broth and add fresh thyme and rosemary. Bring the mixture to a simmer.

  • 6

    Cover the pot and let it braise on low heat for 2 to 2.5 hours, or until the beef is tender and vegetables are cooked through.

  • 7

    Adjust seasoning if necessary and serve hot, enjoying the comforting flavors of the herb-infused, braised pot roast.

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

Enjoy a comforting dish of tender braised beef infused with garlic, thyme, and rosemary, mingling with a medley of sweet and earthy root vegetables. Perfectly balanced for a hearty meal, each bite delivers a warm embrace of savory broth and naturally sweet vegetables, making it a delightful option for dinner.

NUTRITION

476kcal
Protein
44.2g
Fat
19.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 medium Turnip (halved)

1/4 medium Onion

2 cloves Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

1 tbsp Fresh Thyme and Rosemary

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Reduce heat to medium, add chopped onion and minced garlic, sauté until the onion softens.

  • 4

    Add chopped carrot, parsnip, and halved turnip into the pot and stir briefly to combine.

  • 5

    Pour in the beef broth and add fresh thyme and rosemary. Bring the mixture to a simmer.

  • 6

    Cover the pot and let it braise on low heat for 2 to 2.5 hours, or until the beef is tender and vegetables are cooked through.

  • 7

    Adjust seasoning if necessary and serve hot, enjoying the comforting flavors of the herb-infused, braised pot roast.