Garlic-Herb Braised 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 Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor the warmth of this comforting braised pot roast infused with garlic and herbs, accompanied by tender root vegetables. The rich flavors develop slowly, blending savory beef with the natural sweetness of carrots and parsnips, accented by fresh rosemary and thyme — a perfect meal for a cozy dinner.

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NUTRITION

387kcal
Protein
34.7g
Fat
14.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 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

    Season the beef chuck roast lightly with salt and pepper, then sear on all sides until browned.

  • 3

    Add the chopped garlic and sliced onion to the pot, stirring for 1-2 minutes until fragrant.

  • 4

    Add the carrot and parsnip (cut into chunks) along with the fresh rosemary and thyme.

  • 5

    Pour in the low-sodium beef broth, ensuring the ingredients are partially submerged.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low and cover the pot.

  • 7

    Let it braise gently for 2 to 2.5 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper if needed, and serve warm.

Garlic-Herb Braised 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 Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor the warmth of this comforting braised pot roast infused with garlic and herbs, accompanied by tender root vegetables. The rich flavors develop slowly, blending savory beef with the natural sweetness of carrots and parsnips, accented by fresh rosemary and thyme — a perfect meal for a cozy dinner.

NUTRITION

387kcal
Protein
34.7g
Fat
14.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 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

    Season the beef chuck roast lightly with salt and pepper, then sear on all sides until browned.

  • 3

    Add the chopped garlic and sliced onion to the pot, stirring for 1-2 minutes until fragrant.

  • 4

    Add the carrot and parsnip (cut into chunks) along with the fresh rosemary and thyme.

  • 5

    Pour in the low-sodium beef broth, ensuring the ingredients are partially submerged.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low and cover the pot.

  • 7

    Let it braise gently for 2 to 2.5 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper if needed, and serve warm.