Name: Dutch Oven Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grass-fed beef chuck; 0.25 tbsp Avocado oil; 0.5 cup Beef bone broth; 1 medium Carrot; 0.5 medium Yellow onion; 1 stalk Celery; 0.5 medium Russet potato; 1 tsp Tomato paste; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh rosemary; 1 sprig Fresh thyme

Dutch Oven Pot Roast with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Dutch Oven Pot Roast with Root Vegetables

Slow-braised grass-fed beef simmered in bone broth with root vegetables until the meat is fork-tender and succulent.

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NUTRITION

Protein

34.8g

Fat

15.1g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grass-fed beef chuck

0.25 tbsp Avocado oil

0.5 cup Beef bone broth

1 medium Carrot

0.5 medium Yellow onion

1 stalk Celery

0.5 medium Russet potato

1 tsp Tomato paste

1 clove Garlic

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 oven to 325°F.
2
Season the beef chuck with sea salt and black pepper on all sides.
3
Heat avocado oil in a Dutch oven over medium-high heat and sear the beef until a deep golden crust forms.
4
Remove beef and set aside; add chopped onion, carrot, celery, and potato to the pot, sautéing for 5 minutes.
5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
6
Pour in the beef bone broth, scraping the bottom of the pot to release the flavorful browned bits.
7
Place the beef back into the pot and nestle the rosemary and thyme sprigs among the vegetables.
8
Cover with a tight-fitting lid and transfer to the oven to braise for 2.5 to 3 hours until the meat is fork-tender.