Name: Herb-Crusted Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Chuck Roast; 1 medium Carrot; 1 small Parsnip; 1/2 small Red Onion; 1 tsp Olive Oil; 1 tsp Herb Blend (Rosemary & Thyme); Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor the hearty flavors of a tender pot roast coated in fragrant herbs, nestled among a medley of roasted root vegetables. This dish features succulent beef paired with sweet carrots, earthy parsnips, and a hint of red onion, all finished with a drizzle of olive oil for a delightful, balanced meal.

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NUTRITION

Protein

36.8g

Fat

16.9g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
Pat the beef roast dry and season generously with salt, black pepper, and the herb blend.
3
In an oven-safe skillet over medium-high heat, sear the beef on all sides until a golden crust forms, about 2-3 minutes per side.
4
While the beef sears, peel and chop the carrot, parsnip, and red onion into uniform pieces.
5
Once seared, remove the beef temporarily and add the chopped root vegetables to the skillet. Drizzle with olive oil, and season lightly with salt and pepper.
6
Nestle the beef back among the vegetables, then transfer the skillet to the preheated oven.
7
Roast for 25-30 minutes, or until the beef reaches your desired level of tenderness and the vegetables are tender.
8
Remove the skillet from the oven and let rest for a few minutes before slicing and serving.