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 comforting dish featuring tender, herb-crusted pot roast paired with a medley of roasted root vegetables. The beef is infused with aromatic rosemary and thyme, while carrots, parsnips, and red potatoes are lightly tossed in olive oil for a beautifully roasted finish. A hearty and balanced meal that's both flavorful and nourishing.

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NUTRITION

457kcal
Protein
34g
Fat
18g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Pot Roast

1 medium Carrot, diced

1 medium Parsnip, cut into chunks

1 small Red Potato, cubed

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    Season the beef pot roast generously with salt and pepper. Pat the rosemary and thyme leaves (removed from the sprigs) onto the surface of the meat to create a fragrant herb crust.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef sears, combine the diced carrot, parsnip chunks, cubed red potato, and minced garlic in a mixing bowl. Toss lightly with a pinch of salt and a few additional thyme leaves if desired.

  • 5

    Place the seared beef in an oven-safe pot or dutch oven and arrange the mixed root vegetables around it.

  • 6

    Cover the pot and roast in the preheated oven for about 1.5 to 2 hours, or until the beef is tender and the vegetables are roasted.

  • 7

    Once cooked, remove from the oven, let rest for a few minutes, then slice the beef against the grain and serve it alongside the roasted root vegetables.

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 comforting dish featuring tender, herb-crusted pot roast paired with a medley of roasted root vegetables. The beef is infused with aromatic rosemary and thyme, while carrots, parsnips, and red potatoes are lightly tossed in olive oil for a beautifully roasted finish. A hearty and balanced meal that's both flavorful and nourishing.

NUTRITION

457kcal
Protein
34g
Fat
18g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Pot Roast

1 medium Carrot, diced

1 medium Parsnip, cut into chunks

1 small Red Potato, cubed

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    Season the beef pot roast generously with salt and pepper. Pat the rosemary and thyme leaves (removed from the sprigs) onto the surface of the meat to create a fragrant herb crust.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef sears, combine the diced carrot, parsnip chunks, cubed red potato, and minced garlic in a mixing bowl. Toss lightly with a pinch of salt and a few additional thyme leaves if desired.

  • 5

    Place the seared beef in an oven-safe pot or dutch oven and arrange the mixed root vegetables around it.

  • 6

    Cover the pot and roast in the preheated oven for about 1.5 to 2 hours, or until the beef is tender and the vegetables are roasted.

  • 7

    Once cooked, remove from the oven, let rest for a few minutes, then slice the beef against the grain and serve it alongside the roasted root vegetables.