YOUR SOLIN GENERATED RECIPE
Herb-Garlic Braised Pot Roast with Root Vegetables
A comforting pot roast featuring lean beef braised slowly with vibrant root vegetables and infused with garlic and fresh herbs. The tender beef melds with the earthy flavors of carrots, parsnips, and potatoes in a light olive oil sauce, creating a hearty yet balanced meal.
INGREDIENTS
100g Lean Beef Chuck
50g Carrot
50g Parsnip
50g Potato
1 tablespoon Olive Oil
2 cloves Garlic
2 sprigs Fresh Thyme
1 sprig Fresh Rosemary
Salt & Pepper to taste
PREPARATION
Preheat a heavy pot or Dutch oven over medium heat and add the olive oil.
Season the lean beef chuck with salt and pepper, then sear it in the pot until browned on all sides for about 2-3 minutes per side.
Add the minced garlic to the pot and sauté briefly until fragrant.
Chop the carrot, parsnip, and potato into bite-sized pieces and add them to the pot.
Toss in the fresh thyme and rosemary sprigs.
Pour a small amount of water (about 1/4 cup) or low-sodium beef broth if available, just enough to cover the vegetables, and bring to a simmer.
Reduce the heat to low, cover the pot, and let it braise gently for 45 minutes to 1 hour, or until the beef is tender and the vegetables are softened.
Adjust seasoning with salt and pepper to taste, then serve hot.