Garlic-Herb Braised Beef Pot Roast with Root Vegetables

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

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor a hearty, slow-braised beef pot roast infused with garlic and fresh herbs, combined with tender root vegetables that offer a burst of earthy sweetness. This comforting dish is purposefully portioned to support your nutritional goals while delivering a warm and satisfying meal.

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NUTRITION

359kcal
Protein
32.7g
Fat
19.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

0.5 medium Parsnip

0.25 medium Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium heat and add the olive oil.

  • 2

    Season the beef with salt and pepper on all sides. Sear the beef in the hot pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Roughly chop the carrot, parsnip, and onion. Add them to the pot along with the garlic.

  • 4

    Add the fresh rosemary and thyme sprigs to the pot. Pour a small amount of water or beef broth if desired to create steam for braising.

  • 5

    Reduce the heat to low, cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 6

    Taste and adjust seasoning with salt and pepper, then serve warm.

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

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

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Braised Beef Pot Roast with Root Vegetables

Savor a hearty, slow-braised beef pot roast infused with garlic and fresh herbs, combined with tender root vegetables that offer a burst of earthy sweetness. This comforting dish is purposefully portioned to support your nutritional goals while delivering a warm and satisfying meal.

NUTRITION

359kcal
Protein
32.7g
Fat
19.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

0.5 medium Parsnip

0.25 medium Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium heat and add the olive oil.

  • 2

    Season the beef with salt and pepper on all sides. Sear the beef in the hot pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Roughly chop the carrot, parsnip, and onion. Add them to the pot along with the garlic.

  • 4

    Add the fresh rosemary and thyme sprigs to the pot. Pour a small amount of water or beef broth if desired to create steam for braising.

  • 5

    Reduce the heat to low, cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 6

    Taste and adjust seasoning with salt and pepper, then serve warm.