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

Enjoy a comforting dish featuring tender braised lean pot roast enriched with robust garlic and aromatic herbs, paired with a medley of sweet carrots, earthy parsnips, and savory onions, creating a well-rounded and satisfying meal.

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NUTRITION

406kcal
Protein
35.8g
Fat
18.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Onion

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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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 roast lightly with salt and pepper, then sear on all sides until browned; remove and set aside.

  • 3

    Add chopped onion, carrot, and parsnip to the pot and sauté until softened, about 4-5 minutes.

  • 4

    Stir in minced garlic, and add the rosemary and thyme sprigs.

  • 5

    Return the beef to the pot and pour in the low sodium beef broth, scraping up any browned bits from the bottom.

  • 6

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

  • 7

    Remove the herb sprigs before serving and adjust seasonings if needed.

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

Enjoy a comforting dish featuring tender braised lean pot roast enriched with robust garlic and aromatic herbs, paired with a medley of sweet carrots, earthy parsnips, and savory onions, creating a well-rounded and satisfying meal.

NUTRITION

406kcal
Protein
35.8g
Fat
18.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Onion

2 cloves Garlic

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Season the beef roast lightly with salt and pepper, then sear on all sides until browned; remove and set aside.

  • 3

    Add chopped onion, carrot, and parsnip to the pot and sauté until softened, about 4-5 minutes.

  • 4

    Stir in minced garlic, and add the rosemary and thyme sprigs.

  • 5

    Return the beef to the pot and pour in the low sodium beef broth, scraping up any browned bits from the bottom.

  • 6

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

  • 7

    Remove the herb sprigs before serving and adjust seasonings if needed.