Herb-Braised Pot Roast with Roasted Root Vegetables

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

Herb-Braised Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Pot Roast with Roasted Root Vegetables

Savor a comforting dish of tender, herb-infused pot roast slow braised to perfection and paired with a medley of roasted root vegetables. The savory beef melds beautifully with the natural sweetness of carrots, parsnips, turnips, and hint of celery to deliver a warming, balanced, and hearty meal.

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NUTRITION

391kcal
Protein
45.1g
Fat
18.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/2 cup Turnip

1 stalk Celery

2 cloves Garlic

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

1/2 cup Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef pot roast with salt and pepper.

  • 3

    Heat a large, oven-safe pot over medium-high heat and add a light drizzle of olive oil. Sear the beef on all sides until browned.

  • 4

    Add chopped garlic, celery, and roughly chopped carrot and parsnip to the pot. Stir briefly to combine.

  • 5

    Pour in the beef broth and add the thyme and rosemary sprigs.

  • 6

    Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.

  • 7

    Braised in the oven for about 1.5 to 2 hours, until the beef is tender.

  • 8

    Remove the beef and vegetables from the pot and arrange them on a plate. Optionally, you can reduce the remaining liquid to a sauce on the stovetop.

  • 9

    Serve the tender beef with the roasted root vegetables, drizzled with the sauce, and enjoy a hearty, balanced meal.

Herb-Braised Pot Roast with Roasted Root Vegetables

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

Herb-Braised Pot Roast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Pot Roast with Roasted Root Vegetables

Savor a comforting dish of tender, herb-infused pot roast slow braised to perfection and paired with a medley of roasted root vegetables. The savory beef melds beautifully with the natural sweetness of carrots, parsnips, turnips, and hint of celery to deliver a warming, balanced, and hearty meal.

NUTRITION

391kcal
Protein
45.1g
Fat
18.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/2 cup Turnip

1 stalk Celery

2 cloves Garlic

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

1/2 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the beef pot roast with salt and pepper.

  • 3

    Heat a large, oven-safe pot over medium-high heat and add a light drizzle of olive oil. Sear the beef on all sides until browned.

  • 4

    Add chopped garlic, celery, and roughly chopped carrot and parsnip to the pot. Stir briefly to combine.

  • 5

    Pour in the beef broth and add the thyme and rosemary sprigs.

  • 6

    Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.

  • 7

    Braised in the oven for about 1.5 to 2 hours, until the beef is tender.

  • 8

    Remove the beef and vegetables from the pot and arrange them on a plate. Optionally, you can reduce the remaining liquid to a sauce on the stovetop.

  • 9

    Serve the tender beef with the roasted root vegetables, drizzled with the sauce, and enjoy a hearty, balanced meal.