YOUR SOLIN GENERATED RECIPE
Tender Pot Roast with Creamy Mashed Potatoes
Slow-braised beef chuck roast simmered with aromatic root vegetables until fork-tender, served over a bed of velvety mashed potatoes.
INGREDIENTS
5 oz Beef chuck roast
0.5 cup Yukon gold potato
0.25 cup Plain non-fat Greek yogurt
0.5 cup Carrots
0.25 cup Yellow onion
0.5 cup Beef bone broth
0.5 tsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh rosemary
1 clove Garlic
PREPARATION
Season the beef chuck roast with sea salt and black pepper on all sides.
Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until a deep brown crust forms.
Add the diced onion, minced garlic, and sliced carrots to the pot, stirring for 2-3 minutes until fragrant.
Pour in the beef bone broth and add the fresh rosemary, then cover and simmer on low heat for 3 hours until the meat is fork-tender.
While the roast is simmering, boil the chopped Yukon gold potatoes in a separate pot of water until soft.
Drain the potatoes and mash them thoroughly with the plain non-fat Greek yogurt until the texture is velvety.
Slice or shred the beef and serve it alongside the carrots and onions over a generous portion of mashed potatoes.