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

Savor a comforting pot roast lovingly braised with aromatic garlic, fresh herbs, and a medley of root vegetables. This dish features tender beef enriched with the subtle sweetness of carrots and parsnips, accentuated by layers of savory onion and garlic, all simmered in a light beef broth for a heartwarming meal.

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NUTRITION

421kcal
Protein
45.3g
Fat
21.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

2 Garlic Cloves

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

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PREPARATION

  • 1

    Pat the beef dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy pan or Dutch oven over medium-high heat.

  • 3

    Sear the beef on all sides until it develops a rich, brown crust, about 2-3 minutes per side.

  • 4

    Reduce the heat to medium and add the chopped yellow onion, cooking until softened.

  • 5

    Add minced garlic, sliced carrot, and parsnip chunks to the pan. Sauté briefly to release their aromas.

  • 6

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

  • 7

    Cover the pan and let the dish braise on low to medium-low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 8

    Adjust seasoning with salt and pepper as needed. Serve the tender beef and vegetables warm, spooning some of the fragrant broth over the top.

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

Savor a comforting pot roast lovingly braised with aromatic garlic, fresh herbs, and a medley of root vegetables. This dish features tender beef enriched with the subtle sweetness of carrots and parsnips, accentuated by layers of savory onion and garlic, all simmered in a light beef broth for a heartwarming meal.

NUTRITION

421kcal
Protein
45.3g
Fat
21.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

2 Garlic Cloves

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

PREPARATION

  • 1

    Pat the beef dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy pan or Dutch oven over medium-high heat.

  • 3

    Sear the beef on all sides until it develops a rich, brown crust, about 2-3 minutes per side.

  • 4

    Reduce the heat to medium and add the chopped yellow onion, cooking until softened.

  • 5

    Add minced garlic, sliced carrot, and parsnip chunks to the pan. Sauté briefly to release their aromas.

  • 6

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

  • 7

    Cover the pan and let the dish braise on low to medium-low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 8

    Adjust seasoning with salt and pepper as needed. Serve the tender beef and vegetables warm, spooning some of the fragrant broth over the top.