Garlic-Rosemary Braised Chuck Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Rosemary Braised Chuck Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Rosemary Braised Chuck Roast with Root Vegetables

Savor a comforting braised chuck roast infused with fragrant garlic and rosemary, nestled among tender root vegetables. This hearty dish offers a balanced mix of savory flavors and vibrant textures, perfect for a nourishing dinner that supports your fitness goals.

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NUTRITION

442kcal
Protein
37.2g
Fat
24.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the chuck roast lightly with salt and pepper. In an oven-safe pot, heat the olive oil over medium-high heat and sear the roast on all sides until browned.

  • 3

    Reduce heat to medium, add minced garlic and a sprig of fresh rosemary to the pot, stirring briefly to release their aroma.

  • 4

    Add the peeled and roughly chopped carrot, parsnip, and quartered red onion around the roast.

  • 5

    Pour a small amount of water or low-sodium beef broth (about 1/2 cup) into the pot to create steam for braising. Cover the pot with a lid.

  • 6

    Transfer the pot to the preheated oven and braise for about 2 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Remove the pot from the oven, let it rest for a few minutes, then slice the roast and serve with the tender vegetables, drizzling some of the cooking juices over the top.

Garlic-Rosemary Braised Chuck Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Rosemary Braised Chuck Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Rosemary Braised Chuck Roast with Root Vegetables

Savor a comforting braised chuck roast infused with fragrant garlic and rosemary, nestled among tender root vegetables. This hearty dish offers a balanced mix of savory flavors and vibrant textures, perfect for a nourishing dinner that supports your fitness goals.

NUTRITION

442kcal
Protein
37.2g
Fat
24.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the chuck roast lightly with salt and pepper. In an oven-safe pot, heat the olive oil over medium-high heat and sear the roast on all sides until browned.

  • 3

    Reduce heat to medium, add minced garlic and a sprig of fresh rosemary to the pot, stirring briefly to release their aroma.

  • 4

    Add the peeled and roughly chopped carrot, parsnip, and quartered red onion around the roast.

  • 5

    Pour a small amount of water or low-sodium beef broth (about 1/2 cup) into the pot to create steam for braising. Cover the pot with a lid.

  • 6

    Transfer the pot to the preheated oven and braise for about 2 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Remove the pot from the oven, let it rest for a few minutes, then slice the roast and serve with the tender vegetables, drizzling some of the cooking juices over the top.