Herb-Garlic Tender 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 Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Tender Pot Roast with Root Vegetables

Savor the warmth of this tender pot roast, slowly braised with a medley of hearty root vegetables and infused with fragrant garlic, rosemary, and thyme. Each bite offers a comforting blend of savory beef and sweet, earthy vegetables, making it the perfect soulful dinner.

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NUTRITION

541kcal
Protein
41.3g
Fat
26g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

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PREPARATION

  • 1

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

  • 2

    Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 2-3 minutes per side.

  • 3

    Reduce heat to medium, add minced garlic, and allow it to sauté briefly until fragrant.

  • 4

    Roughly chop the carrot, parsnip, and yellow onion. Add them to the pot along with the fresh rosemary and thyme.

  • 5

    Pour in the low-sodium beef broth, scraping any browned bits from the bottom of the pot.

  • 6

    Bring the mixture to a simmer, then cover the pot and lower the heat to maintain a gentle simmer.

  • 7

    Allow the roast to cook slowly for 2 to 2.5 hours, or until the beef is tender and easily pulls apart.

  • 8

    Taste and adjust seasonings as needed before serving. Enjoy a hearty portion that beautifully balances hearty protein with root vegetable goodness.

Herb-Garlic Tender 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 Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Tender Pot Roast with Root Vegetables

Savor the warmth of this tender pot roast, slowly braised with a medley of hearty root vegetables and infused with fragrant garlic, rosemary, and thyme. Each bite offers a comforting blend of savory beef and sweet, earthy vegetables, making it the perfect soulful dinner.

NUTRITION

541kcal
Protein
41.3g
Fat
26g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

PREPARATION

  • 1

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

  • 2

    Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 2-3 minutes per side.

  • 3

    Reduce heat to medium, add minced garlic, and allow it to sauté briefly until fragrant.

  • 4

    Roughly chop the carrot, parsnip, and yellow onion. Add them to the pot along with the fresh rosemary and thyme.

  • 5

    Pour in the low-sodium beef broth, scraping any browned bits from the bottom of the pot.

  • 6

    Bring the mixture to a simmer, then cover the pot and lower the heat to maintain a gentle simmer.

  • 7

    Allow the roast to cook slowly for 2 to 2.5 hours, or until the beef is tender and easily pulls apart.

  • 8

    Taste and adjust seasonings as needed before serving. Enjoy a hearty portion that beautifully balances hearty protein with root vegetable goodness.