Name: Tender Braised Beef with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Beef Chuck Roast; 1 medium Carrot; 1 medium Parsnip; 1/4 cup chopped Red Onion; 1 tbsp Olive Oil; 1/2 cup Low-Sodium Beef Broth

Tender Braised Beef with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef with Roasted Root Vegetables

Savor the sumptuous flavors of slow-braised lean beef paired with a colorful medley of roasted carrots, parsnips, and red onion. This dish offers a delightful combination of tender, savory meat and naturally sweet, caramelized vegetables, all brought together with a hint of aromatic broth and olive oil for a perfect balance.

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NUTRITION

Protein

45.9g

Fat

32.3g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Red Onion

1 tbsp Olive Oil

1/2 cup Low-Sodium Beef Broth

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the lean beef chuck roast lightly with salt and pepper.
3
Heat a skillet over medium-high heat and sear the beef on all sides until browned to lock in the flavors.
4
Meanwhile, peel and chop the carrot and parsnip into evenly sized pieces, and roughly chop the red onion.
5
In a baking dish, toss the chopped vegetables with olive oil, and season with salt and pepper.
6
Place the seared beef on top of the vegetables in the baking dish. Pour the beef broth around the beef.
7
Cover the baking dish with a lid or aluminum foil and braise in the oven for about 1.5 to 2 hours or until the beef is tender.
8
Remove the cover for the last 15 minutes of cooking to allow the vegetables to roast further and develop a slight caramelization.
9
Once done, slice the beef against the grain and serve with the roasted root vegetables.