YOUR SOLIN GENERATED RECIPE
Tender Braised Pot Roast with Root Vegetables
Fall-apart tender beef slow-cooked to perfection with sweet carrots, golden potatoes, and aromatic onions in a rich, savory broth. The meat is fork-tender and infused with herbs, while the vegetables soak up all the delicious flavors, creating a hearty, comforting meal.
INGREDIENTS
4 ounces beef chuck roast
3/4 cup carrots, cut into chunks
3/4 cup Yukon gold potatoes, quartered
1/4 cup yellow onion, chopped
1/4 cup low-sodium beef broth
1 teaspoon extra virgin olive oil
2 cloves garlic, minced
2 sprigs fresh thyme
Salt and black pepper to taste
PREPARATION
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides
Heat olive oil in a small Dutch oven or heavy-bottomed pot over medium-high heat
Sear the beef for 3-4 minutes on each side until well-browned
Remove the beef and set aside. In the same pot, add onions and garlic, cooking until softened, about 2-3 minutes
Return the beef to the pot and add the beef broth, thyme sprigs, and any accumulated juices
Reduce heat to low, cover, and simmer for 1.5 hours
Add the carrots and potatoes to the pot, arranging them around the beef
Continue cooking covered for another 45-60 minutes, or until the vegetables are tender and the beef is fork-tender
Remove the thyme sprigs before serving
Let the meat rest for 5 minutes, then slice or shred and serve with the vegetables and cooking liquid