Name: Tender Dutch Oven Pot Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz beef bottom round roast; 1 tsp avocado oil; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup yukon gold potatoes; 1 clove garlic; 1 cup beef bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 sprig fresh rosemary; 1 sprig fresh thyme

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

YOUR SOLIN GENERATED RECIPE

Tender Dutch Oven Pot Roast

Slow-braised beef bottom round simmered in savory bone broth with tender root vegetables for a succulent, melt-in-your-mouth finish.

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NUTRITION

Protein

48.7g

Fat

11.1g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

4.25 oz beef bottom round roast

1 tsp avocado oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup yukon gold potatoes

1 clove garlic

1 cup beef bone broth

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

1 sprig fresh thyme

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PREPARATION

1
Preheat your oven to 300°F.
2
Season the beef bottom round roast on all sides with the sea salt and black pepper.
3
Heat the avocado oil in a Dutch oven over medium-high heat and sear the beef until a golden-brown crust forms on all sides.
4
Remove the beef and set aside; add the chopped yellow onion, carrots, and minced garlic to the pot, sautéing for 3 minutes until fragrant.
5
Pour in the beef bone broth to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon.
6
Return the beef to the Dutch oven and add the cubed Yukon gold potatoes, rosemary sprig, and thyme sprig.
7
Cover with a tight-fitting lid and transfer to the oven to braise for 3 hours, or until the beef is fork-tender.
8
Discard the herb sprigs and serve the roast sliced with the vegetables and natural pan juices.