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 comforting flavors of a tender lean beef pot roast braised with garlic, fresh thyme, and rosemary, nestled among hearty root vegetables. This dish melds the rich, slow-cooked simplicity of beef with the natural sweetness of carrots and parsnips, perfectly accented by caramelized onions and aromatic garlic, creating a warm, satisfying meal ideal for dinner.

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NUTRITION

396kcal
Protein
37.7g
Fat
15.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

2 Garlic Cloves

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1/2 cup Low-Sodium Beef Broth

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven on medium-high heat.

  • 2

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

  • 3

    Remove the beef temporarily and add diced yellow onion and minced garlic to the pot. Sauté until softened and fragrant, about 2 minutes.

  • 4

    Add chopped carrot and parsnip pieces to the pot, stirring to combine with the aromatics.

  • 5

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

  • 6

    Cover the pot, reduce heat to low, and let it braise gently for about 90 minutes or until the beef is tender and the flavors have melded.

  • 7

    Once ready, slice the pot roast against the grain and serve with the tender root vegetables. Enjoy your comforting, balanced meal.

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 comforting flavors of a tender lean beef pot roast braised with garlic, fresh thyme, and rosemary, nestled among hearty root vegetables. This dish melds the rich, slow-cooked simplicity of beef with the natural sweetness of carrots and parsnips, perfectly accented by caramelized onions and aromatic garlic, creating a warm, satisfying meal ideal for dinner.

NUTRITION

396kcal
Protein
37.7g
Fat
15.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

2 Garlic Cloves

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1/2 cup Low-Sodium Beef Broth

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven on medium-high heat.

  • 2

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

  • 3

    Remove the beef temporarily and add diced yellow onion and minced garlic to the pot. Sauté until softened and fragrant, about 2 minutes.

  • 4

    Add chopped carrot and parsnip pieces to the pot, stirring to combine with the aromatics.

  • 5

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

  • 6

    Cover the pot, reduce heat to low, and let it braise gently for about 90 minutes or until the beef is tender and the flavors have melded.

  • 7

    Once ready, slice the pot roast against the grain and serve with the tender root vegetables. Enjoy your comforting, balanced meal.