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 this comforting pot roast dish that's slow-braised in a fragrant garlic-herb broth with tender root vegetables. The melt-in-your-mouth beef melds beautifully with sweet carrots, earthy parsnips, and aromatic onions, making it a soul-satisfying meal perfect for a cozy dinner.

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NUTRITION

480kcal
Protein
49g
Fat
21.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pot Roast Beef

1 medium Carrot

1 small Parsnip

1/4 medium Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the pot roast beef with salt and black pepper, then sear it in the hot skillet until browned on all sides, about 3-4 minutes per side.

  • 3

    Remove the beef and set aside. In the same skillet, add the chopped onion and minced garlic; sauté until fragrant and slightly softened, about 2 minutes.

  • 4

    Add sliced carrot and parsnip (cut into chunks) to the pan and cook for another 3 minutes.

  • 5

    Return the beef to the pan and pour in the low-sodium beef broth. Add fresh thyme and rosemary sprigs.

  • 6

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

  • 7

    Remove the herb sprigs before serving. Adjust seasoning with extra salt and pepper if desired, then serve warm.

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 this comforting pot roast dish that's slow-braised in a fragrant garlic-herb broth with tender root vegetables. The melt-in-your-mouth beef melds beautifully with sweet carrots, earthy parsnips, and aromatic onions, making it a soul-satisfying meal perfect for a cozy dinner.

NUTRITION

480kcal
Protein
49g
Fat
21.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Pot Roast Beef

1 medium Carrot

1 small Parsnip

1/4 medium Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the pot roast beef with salt and black pepper, then sear it in the hot skillet until browned on all sides, about 3-4 minutes per side.

  • 3

    Remove the beef and set aside. In the same skillet, add the chopped onion and minced garlic; sauté until fragrant and slightly softened, about 2 minutes.

  • 4

    Add sliced carrot and parsnip (cut into chunks) to the pan and cook for another 3 minutes.

  • 5

    Return the beef to the pan and pour in the low-sodium beef broth. Add fresh thyme and rosemary sprigs.

  • 6

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

  • 7

    Remove the herb sprigs before serving. Adjust seasoning with extra salt and pepper if desired, then serve warm.