Garlic-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.

Garlic-Herb Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor a comforting braised pot roast infused with garlic and fresh herbs, accompanied by tender root vegetables that add a natural sweetness and a burst of earthy flavor to this home-cooked classic. Perfect for a hearty dinner, this dish creates a delightful balance of robust, slow-cooked beef and vibrant, roasted vegetables.

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NUTRITION

376kcal
Protein
37.1g
Fat
19.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot (50g)

1 medium Parsnip (50g)

1/4 medium Onion (25g)

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

1 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef chuck roast with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 3

    Add the chopped onion and minced garlic to the pot, cooking until the onion softens for about 2-3 minutes.

  • 4

    Add the carrot and parsnip, cut into uniform pieces, to the pot.

  • 5

    Pour in the low-sodium beef broth and sprinkle with fresh thyme and rosemary. Bring the mixture to a gentle simmer.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the beef is tender and the root vegetables are soft.

  • 7

    Remove the pot from the oven, stir gently to combine the flavors, and serve immediately, enjoying a warm, comforting meal.

Garlic-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.

Garlic-Herb Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Pot Roast with Root Vegetables

Savor a comforting braised pot roast infused with garlic and fresh herbs, accompanied by tender root vegetables that add a natural sweetness and a burst of earthy flavor to this home-cooked classic. Perfect for a hearty dinner, this dish creates a delightful balance of robust, slow-cooked beef and vibrant, roasted vegetables.

NUTRITION

376kcal
Protein
37.1g
Fat
19.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot (50g)

1 medium Parsnip (50g)

1/4 medium Onion (25g)

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef chuck roast with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 3

    Add the chopped onion and minced garlic to the pot, cooking until the onion softens for about 2-3 minutes.

  • 4

    Add the carrot and parsnip, cut into uniform pieces, to the pot.

  • 5

    Pour in the low-sodium beef broth and sprinkle with fresh thyme and rosemary. Bring the mixture to a gentle simmer.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2 to 2.5 hours until the beef is tender and the root vegetables are soft.

  • 7

    Remove the pot from the oven, stir gently to combine the flavors, and serve immediately, enjoying a warm, comforting meal.