Name: Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz beef eye of round roast; 0.5 tsp olive oil; 1 cup carrots; 0.5 cup yellow potato; 0.5 cup yellow onion; 0.5 cup celery; 1 cup beef broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried thyme; 1 tsp garlic

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

YOUR SOLIN GENERATED RECIPE

Tender Pot Roast with Root Vegetables

Slow-braised lean beef simmered with earthy root vegetables in a savory herb-infused broth for a melt-in-your-mouth texture.

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NUTRITION

Protein

48.9g

Fat

8.0g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz beef eye of round roast

0.5 tsp olive oil

1 cup carrots

0.5 cup yellow potato

0.5 cup yellow onion

0.5 cup celery

1 cup beef broth

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried thyme

1 tsp garlic

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PREPARATION

1
Season the beef roast evenly on all sides with the sea salt and black pepper.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Place the beef in the pot and sear for 3-4 minutes per side until a deep golden-brown crust forms.
4
Remove the beef from the pot and set aside; add the diced onion, celery, and garlic to the remaining juices and sauté until fragrant.
5
Return the beef to the pot and add the chopped carrots, cubed potatoes, dried thyme, and beef broth.
6
Cover the pot with a tight-fitting lid and simmer on low heat for 3-4 hours until the beef is fork-tender and the vegetables are soft.