Tender Herb-Roasted Beef Pot Roast

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

Tender Herb-Roasted Beef Pot Roast

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Beef Pot Roast

Slow-roasted lean beef seared until golden and simmered with aromatic root vegetables in a savory, herb-infused broth that creates a melt-in-your-mouth texture.

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NUTRITION

452kcal
Protein
50.6g
Fat
15.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz beef bottom round roast

0.5 tbsp extra virgin olive oil

1 cup carrots

0.5 cup yellow onion

0.5 cup celery

0.5 cup beef bone broth

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Pat the beef roast dry with a paper towel and season all sides evenly with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat.

  • 4

    Sear the beef for 3-4 minutes per side until a deep golden-brown crust has formed, then remove and set aside.

  • 5

    Add the diced onion, chopped carrots, and sliced celery to the same pot, sautéing for 5 minutes until slightly softened.

  • 6

    Stir in the minced garlic, rosemary, and thyme, cooking for 1 minute until fragrant.

  • 7

    Pour in the beef bone broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.

  • 8

    Return the beef to the pot, cover with a tight-fitting lid, and transfer to the oven.

  • 9

    Roast for 3 hours, or until the beef is tender and easily pulls apart with a fork.

  • 10

    Let the meat rest for 10 minutes before slicing and serving with the roasted vegetables and pan juices.

Tender Herb-Roasted Beef Pot Roast

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

Tender Herb-Roasted Beef Pot Roast

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Beef Pot Roast

Slow-roasted lean beef seared until golden and simmered with aromatic root vegetables in a savory, herb-infused broth that creates a melt-in-your-mouth texture.

NUTRITION

452kcal
Protein
50.6g
Fat
15.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz beef bottom round roast

0.5 tbsp extra virgin olive oil

1 cup carrots

0.5 cup yellow onion

0.5 cup celery

0.5 cup beef bone broth

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Pat the beef roast dry with a paper towel and season all sides evenly with sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat.

  • 4

    Sear the beef for 3-4 minutes per side until a deep golden-brown crust has formed, then remove and set aside.

  • 5

    Add the diced onion, chopped carrots, and sliced celery to the same pot, sautéing for 5 minutes until slightly softened.

  • 6

    Stir in the minced garlic, rosemary, and thyme, cooking for 1 minute until fragrant.

  • 7

    Pour in the beef bone broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.

  • 8

    Return the beef to the pot, cover with a tight-fitting lid, and transfer to the oven.

  • 9

    Roast for 3 hours, or until the beef is tender and easily pulls apart with a fork.

  • 10

    Let the meat rest for 10 minutes before slicing and serving with the roasted vegetables and pan juices.