Name: Tender Herb-Crusted Beef Pot Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Beef chuck roast, trimmed of fat; 0.25 tbsp Olive oil; 0.5 cup Carrots; 0.5 cup Celery; 0.5 cup Yellow onion; 2 cloves Garlic; 1 cup Beef broth; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Tender Herb-Crusted Beef Pot Roast

Slow-braised lean beef seared with aromatic herbs and simmered alongside tender root vegetables in a savory, rich broth.

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NUTRITION

Protein

49.6g

Fat

21.8g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Beef chuck roast, trimmed of fat

0.25 tbsp Olive oil

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

2 cloves Garlic

1 cup Beef broth

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the beef chuck roast on all sides with sea salt and black pepper.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Sear the beef for 3-4 minutes per side until a golden-brown crust forms, then remove and set aside.
4
Add the onion, carrots, and celery to the pot, sautéing for 5 minutes until the onions are translucent.
5
Stir in the minced garlic, rosemary, and thyme, cooking for 1 minute until fragrant.
6
Pour in the beef broth, scraping the bottom of the pot to release the flavorful browned bits.
7
Return the beef to the pot, cover with a tight-fitting lid, and reduce heat to low.
8
Simmer for 2 to 3 hours until the beef is fork-tender and the vegetables are soft.