Garlic-Herb Braised Beef 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 Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor this hearty braised beef pot roast, slow-cooked with garlic, rosemary, and thyme, and infused with the natural sweetness of carrots and parsnips. Perfectly balanced for a nourishing meal that delights the senses with every tender bite.

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NUTRITION

465kcal
Protein
38.7g
Fat
22.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 Garlic Cloves

1/2 cup Low Sodium Beef Broth

1/2 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat with olive oil.

  • 2

    Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned.

  • 3

    Chop the carrot, parsnip, and onion into evenly sized pieces. Mince the garlic cloves.

  • 4

    Remove the beef briefly, add the vegetables to the pot and sauté until they begin to soften, about 3-4 minutes.

  • 5

    Return the beef to the pot and add minced garlic, fresh rosemary, and fresh thyme.

  • 6

    Pour in the low sodium beef broth, ensuring that the liquid is about one-third up the side of the beef.

  • 7

    Bring the mixture to a simmer, then reduce heat to low, cover, and let braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked.

  • 8

    Adjust seasoning with salt and pepper as needed before serving.

Garlic-Herb Braised Beef 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 Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor this hearty braised beef pot roast, slow-cooked with garlic, rosemary, and thyme, and infused with the natural sweetness of carrots and parsnips. Perfectly balanced for a nourishing meal that delights the senses with every tender bite.

NUTRITION

465kcal
Protein
38.7g
Fat
22.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 Garlic Cloves

1/2 cup Low Sodium Beef Broth

1/2 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat with olive oil.

  • 2

    Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned.

  • 3

    Chop the carrot, parsnip, and onion into evenly sized pieces. Mince the garlic cloves.

  • 4

    Remove the beef briefly, add the vegetables to the pot and sauté until they begin to soften, about 3-4 minutes.

  • 5

    Return the beef to the pot and add minced garlic, fresh rosemary, and fresh thyme.

  • 6

    Pour in the low sodium beef broth, ensuring that the liquid is about one-third up the side of the beef.

  • 7

    Bring the mixture to a simmer, then reduce heat to low, cover, and let braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked.

  • 8

    Adjust seasoning with salt and pepper as needed before serving.