Herb-Crusted Tender Pot Roast with Root Vegetables

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

Herb-Crusted Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor a hearty yet balanced dish featuring lean beef topped with a fragrant herb crust, accompanied by tender roasted root vegetables. The aromatic blend of rosemary and thyme elevates the classic pot roast, making it a comforting and satisfying meal.

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NUTRITION

331kcal
Protein
33.1g
Fat
11.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Round Roast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

0.25 tsp Garlic Powder

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel. In a small bowl, combine the fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the beef top round roast.

  • 4

    Heat a skillet over medium-high heat and add the olive oil. Sear the beef on all sides until lightly browned.

  • 5

    Chop the carrot, parsnip, and red onion into uniform pieces and spread them in an oven-safe roasting pan.

  • 6

    Place the seared beef on top of the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the beef reaches your desired level of doneness.

  • 8

    Remove the pan from the oven, let the beef rest for a few minutes, and then slice. Serve the herb-crusted beef with the roasted root vegetables alongside.

Herb-Crusted Tender Pot Roast with Root Vegetables

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

Herb-Crusted Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor a hearty yet balanced dish featuring lean beef topped with a fragrant herb crust, accompanied by tender roasted root vegetables. The aromatic blend of rosemary and thyme elevates the classic pot roast, making it a comforting and satisfying meal.

NUTRITION

331kcal
Protein
33.1g
Fat
11.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Round Roast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

0.25 tsp Garlic Powder

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel. In a small bowl, combine the fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the beef top round roast.

  • 4

    Heat a skillet over medium-high heat and add the olive oil. Sear the beef on all sides until lightly browned.

  • 5

    Chop the carrot, parsnip, and red onion into uniform pieces and spread them in an oven-safe roasting pan.

  • 6

    Place the seared beef on top of the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the beef reaches your desired level of doneness.

  • 8

    Remove the pan from the oven, let the beef rest for a few minutes, and then slice. Serve the herb-crusted beef with the roasted root vegetables alongside.