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 bowl of tender braised pot roast infused with garlic and fresh herbs, simmered together with a medley of root vegetables. This rustic dish features succulent beef, lightly roasted carrots, parsnip, and turnip, all melded in a fragrant beef broth with a drizzle of olive oil. Perfectly balanced and satisfying, it promises a warm, hearty meal that delights both in flavor and nourishment.

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NUTRITION

322kcal
Protein
32.4g
Fat
12.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Chuck Pot Roast

1 medium Carrot

1 small Parsnip

1/2 Turnip

1 clove Garlic

1 teaspoon Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Season the 4 ounces of beef with salt and pepper (if desired). Heat a teaspoon of olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the minced garlic and cook for another 30 seconds.

  • 4

    Roughly chop the carrot, parsnip, and turnip, then add them to the pot.

  • 5

    Pour in the 1/2 cup of beef broth and add the bay leaf, rosemary, and thyme.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 7

    Remove the bay leaf and herb sprigs before serving and enjoy your hearty, flavorful 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 bowl of tender braised pot roast infused with garlic and fresh herbs, simmered together with a medley of root vegetables. This rustic dish features succulent beef, lightly roasted carrots, parsnip, and turnip, all melded in a fragrant beef broth with a drizzle of olive oil. Perfectly balanced and satisfying, it promises a warm, hearty meal that delights both in flavor and nourishment.

NUTRITION

322kcal
Protein
32.4g
Fat
12.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Chuck Pot Roast

1 medium Carrot

1 small Parsnip

1/2 Turnip

1 clove Garlic

1 teaspoon Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Season the 4 ounces of beef with salt and pepper (if desired). Heat a teaspoon of olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the minced garlic and cook for another 30 seconds.

  • 4

    Roughly chop the carrot, parsnip, and turnip, then add them to the pot.

  • 5

    Pour in the 1/2 cup of beef broth and add the bay leaf, rosemary, and thyme.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 7

    Remove the bay leaf and herb sprigs before serving and enjoy your hearty, flavorful meal.