YOUR SOLIN GENERATED RECIPE
Classic Cookbook Pot Roast with Vegetables
Slow-braised beef roast simmered with aromatic root vegetables in a savory herb-infused broth until the meat is melt-in-your-mouth tender.
INGREDIENTS
5 oz beef top round roast
0.25 tbsp extra virgin olive oil
0.5 cup yellow onion
1 cup carrots
1 cup red potatoes
1 cup beef broth
2 cloves garlic
1 sprig fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the beef roast on all sides with the sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef for 3-4 minutes per side until a deep golden-brown crust forms, then remove and set aside.
In the same pot, add the chopped onions and sauté for 3 minutes until translucent and fragrant.
Stir in the minced garlic and cook for 1 minute, then deglaze the pot with beef broth, scraping up any browned bits from the bottom.
Return the beef to the pot and add the thyme sprig; cover and simmer on low heat for 2 hours.
Add the chopped carrots and potatoes to the pot, then continue simmering for another 45-60 minutes until the vegetables and meat are fork-tender.
Remove the thyme sprig before serving the roast and vegetables with a ladle of the savory cooking liquid.