Hearty Herb-Braised Beef with Roasted Root Vegetables

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

Hearty Herb-Braised Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Braised Beef with Roasted Root Vegetables

Savor the comforting richness of tender, herb-braised beef paired with a medley of roasted root vegetables. This dish combines slow-cooked, flavorful beef with caramelized carrots, parsnips, and onions, all enhanced by aromatic garlic and fresh herbs for a satisfying meal that warms both body and soul.

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NUTRITION

435kcal
Protein
39.6g
Fat
17.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low Sodium Beef Broth

Fresh Thyme and Rosemary to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the beef with salt and pepper. In a heavy, oven-safe pan, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the chopped onion and minced garlic to the pan and sauté until softened, about 2 minutes.

  • 4

    Pour in the beef broth and add fresh thyme and rosemary. Bring to a simmer, then cover the pan and transfer it to the oven.

  • 5

    Braise the beef in the oven for about 1.5 to 2 hours, or until the meat becomes tender.

  • 6

    While the beef is braising, peel and cut the carrot and parsnip into uniform pieces. Toss them lightly with a small drizzle of olive oil, salt, pepper, and a pinch of dried thyme if desired.

  • 7

    About 25-30 minutes before the beef is finished, spread the vegetables on a baking sheet and roast them in the oven until they are tender and slightly caramelized.

  • 8

    Once the beef is done, slice it against the grain and serve with the roasted root vegetables, drizzling the braising juices over the top for extra flavor.

Hearty Herb-Braised Beef with Roasted Root Vegetables

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

Hearty Herb-Braised Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Braised Beef with Roasted Root Vegetables

Savor the comforting richness of tender, herb-braised beef paired with a medley of roasted root vegetables. This dish combines slow-cooked, flavorful beef with caramelized carrots, parsnips, and onions, all enhanced by aromatic garlic and fresh herbs for a satisfying meal that warms both body and soul.

NUTRITION

435kcal
Protein
39.6g
Fat
17.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low Sodium Beef Broth

Fresh Thyme and Rosemary to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the beef with salt and pepper. In a heavy, oven-safe pan, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the chopped onion and minced garlic to the pan and sauté until softened, about 2 minutes.

  • 4

    Pour in the beef broth and add fresh thyme and rosemary. Bring to a simmer, then cover the pan and transfer it to the oven.

  • 5

    Braise the beef in the oven for about 1.5 to 2 hours, or until the meat becomes tender.

  • 6

    While the beef is braising, peel and cut the carrot and parsnip into uniform pieces. Toss them lightly with a small drizzle of olive oil, salt, pepper, and a pinch of dried thyme if desired.

  • 7

    About 25-30 minutes before the beef is finished, spread the vegetables on a baking sheet and roast them in the oven until they are tender and slightly caramelized.

  • 8

    Once the beef is done, slice it against the grain and serve with the roasted root vegetables, drizzling the braising juices over the top for extra flavor.