YOUR SOLIN GENERATED RECIPE
Tender Braised Chuck Steak with Roasted Root Vegetables
Savor the warmth of slow-braised chuck steak paired with a medley of roasted root vegetables. This comforting dish features tender beef enriched with aromatic garlic, onions, and herbs, balanced by the natural sweetness of carrots and parsnips. A light broth infusion enhances the flavors while keeping the meal within your protein and calorie goals.
INGREDIENTS
5 oz Chuck Steak
1 medium Carrot
1 small Parsnip
1/4 medium Onion
2 cloves Garlic
3/4 cup Beef Broth
1 tsp Olive Oil
Mixed Herbs & Spices (to taste)
PREPARATION
Preheat your oven to 375°F.
Season the chuck steak with salt, pepper, and mixed herbs.
In a heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sear the steak on all sides until browned.
Add the chopped onion and minced garlic to the pot, sautéing until fragrant and softened.
Pour in the beef broth and add a few extra herbs if desired. Bring the liquid to a simmer.
Cover the pot and transfer it to the oven. Braise the steak for about 1.5 to 2 hours until it becomes tender.
Meanwhile, chop the carrot and parsnip into evenly sized pieces. Toss them lightly with a bit of olive oil, salt, and pepper.
About 30 minutes before the steak is done, spread the vegetables on a baking sheet and roast in the oven until tender and slightly caramelized.
Once the steak is braised to tenderness, slice it against the grain and serve with the roasted root vegetables. Enjoy your comforting meal!