YOUR SOLIN GENERATED RECIPE
Tender Braised Pot Roast with Root Vegetables
A comforting, slow-cooked beef roast that melts in your mouth, surrounded by caramelized carrots, potatoes, and onions in a rich, savory gravy. The meat is fork-tender and infused with aromatic herbs, while the vegetables soak up all the delicious flavors of the braising liquid.
INGREDIENTS
4 ounces beef chuck roast
1/2 cup carrots, cut into chunks
1/2 cup Yukon gold potatoes, quartered
1/4 cup yellow onion, roughly chopped
1/4 cup beef broth
1 teaspoon 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.
Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until well-browned, about 3-4 minutes per side.
Remove the beef and set aside. In the same pot, add onions and garlic, cooking until softened.
Add carrots and potatoes to the pot, stirring to coat with the oil and aromatics.
Return the beef to the pot and add beef broth and thyme sprigs.
Reduce heat to low, cover, and simmer for 1.5-2 hours, or until meat is fork-tender.
Check occasionally and add more broth if needed to maintain moisture.
Remove thyme sprigs before serving.
Let rest for 5-10 minutes, then serve the meat with vegetables and pan juices.