Tender Braised Beef with Root Vegetables

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

Tender Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef with Root Vegetables

Indulge in a hearty and comforting dish featuring tender braised beef slow-cooked with a medley of root vegetables and aromatic herbs. The dish offers a marbled mix of rich flavors from a modest splash of red wine and savory beef broth, complemented by the natural sweetness of carrots, parsnips, and onions. Perfectly balanced and satisfying, every bite is a delightful blend of textures and deep, rustic tastes.

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NUTRITION

503kcal
Protein
43.8g
Fat
24.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 cup diced Onion

1 clove Garlic

1/2 cup Low Sodium Beef Broth

1/4 cup Red Wine

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the beef chuck roast with salt and black pepper on all sides.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat. Sear the beef until all sides are browned.

  • 4

    Add diced onion and minced garlic to the pot, sauté until fragrant and slightly softened.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 6

    Add the beef broth and place the thyme sprigs in the pot.

  • 7

    Add chopped carrot and parsnip around the beef.

  • 8

    Cover the pot with a lid and transfer to the oven. Braise for 2 to 2.5 hours until the beef is tender.

  • 9

    Once cooked, remove the pot from the oven and let it rest for a few minutes before serving. Adjust seasoning if necessary.

Tender Braised Beef with Root Vegetables

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

Tender Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef with Root Vegetables

Indulge in a hearty and comforting dish featuring tender braised beef slow-cooked with a medley of root vegetables and aromatic herbs. The dish offers a marbled mix of rich flavors from a modest splash of red wine and savory beef broth, complemented by the natural sweetness of carrots, parsnips, and onions. Perfectly balanced and satisfying, every bite is a delightful blend of textures and deep, rustic tastes.

NUTRITION

503kcal
Protein
43.8g
Fat
24.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 cup diced Onion

1 clove Garlic

1/2 cup Low Sodium Beef Broth

1/4 cup Red Wine

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the beef chuck roast with salt and black pepper on all sides.

  • 3

    Heat olive oil in an oven-safe pot over medium-high heat. Sear the beef until all sides are browned.

  • 4

    Add diced onion and minced garlic to the pot, sauté until fragrant and slightly softened.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 6

    Add the beef broth and place the thyme sprigs in the pot.

  • 7

    Add chopped carrot and parsnip around the beef.

  • 8

    Cover the pot with a lid and transfer to the oven. Braise for 2 to 2.5 hours until the beef is tender.

  • 9

    Once cooked, remove the pot from the oven and let it rest for a few minutes before serving. Adjust seasoning if necessary.