Tender 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.

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor the comforting flavors of slow-braised beef paired with hearty root vegetables. This dish features a tender 5-ounce pot roast simmered in savory beef broth with carrots, parsnips, and onions, accented by fresh herbs and garlic. A touch of olive oil enhances the rustic, homestyle appeal, making it a warming meal for any time of day.

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NUTRITION

406kcal
Protein
36.7g
Fat
12.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Round Pot Roast

1 medium Carrot

50 g Parsnip

1 small Onion

1 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Herbs (Thyme or Rosemary)

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned.

  • 3

    Remove the beef from the skillet. Add chopped garlic and sliced onions to the pan; sauté for 2-3 minutes until softened.

  • 4

    Add diced carrot and parsnip to the skillet. Stir for another minute to lightly brown the vegetables.

  • 5

    Return the beef to the pan. Pour in the beef broth and add fresh herb sprigs.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low and cover the pot. Let it braise gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.

  • 7

    Once done, remove the herb sprigs. Slice the beef against the grain and serve with the tender root vegetables, spooning some of the braising liquid over the top.

Tender 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.

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Savor the comforting flavors of slow-braised beef paired with hearty root vegetables. This dish features a tender 5-ounce pot roast simmered in savory beef broth with carrots, parsnips, and onions, accented by fresh herbs and garlic. A touch of olive oil enhances the rustic, homestyle appeal, making it a warming meal for any time of day.

NUTRITION

406kcal
Protein
36.7g
Fat
12.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Round Pot Roast

1 medium Carrot

50 g Parsnip

1 small Onion

1 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Herbs (Thyme or Rosemary)

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned.

  • 3

    Remove the beef from the skillet. Add chopped garlic and sliced onions to the pan; sauté for 2-3 minutes until softened.

  • 4

    Add diced carrot and parsnip to the skillet. Stir for another minute to lightly brown the vegetables.

  • 5

    Return the beef to the pan. Pour in the beef broth and add fresh herb sprigs.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low and cover the pot. Let it braise gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.

  • 7

    Once done, remove the herb sprigs. Slice the beef against the grain and serve with the tender root vegetables, spooning some of the braising liquid over the top.