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 the warmth of a pot roast dish reimagined with a delicate herb crust and vibrant root vegetables. Tender slices of lean beef combine with roasted carrots, parsnips, and red potato, all lightly kissed with olive oil and fresh rosemary. This comforting yet balanced dish is perfect for a nourishing dinner that delights both the palate and the body.

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NUTRITION

437kcal
Protein
33.7g
Fat
22.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 small Carrot

1 small Parsnip

1/2 Red Potato

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef dry and season generously with salt, pepper, and the fresh rosemary. Rub in the minced garlic.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the beef on all sides until a brown crust forms.

  • 4

    Chop the carrot, parsnip, and red potato into bite-sized pieces and scatter them around the seared beef in the skillet.

  • 5

    Place the skillet in the preheated oven and roast for 20-25 minutes, or until the beef is tender and the vegetables are lightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the beef and serve with 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 the warmth of a pot roast dish reimagined with a delicate herb crust and vibrant root vegetables. Tender slices of lean beef combine with roasted carrots, parsnips, and red potato, all lightly kissed with olive oil and fresh rosemary. This comforting yet balanced dish is perfect for a nourishing dinner that delights both the palate and the body.

NUTRITION

437kcal
Protein
33.7g
Fat
22.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 small Carrot

1 small Parsnip

1/2 Red Potato

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef dry and season generously with salt, pepper, and the fresh rosemary. Rub in the minced garlic.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the beef on all sides until a brown crust forms.

  • 4

    Chop the carrot, parsnip, and red potato into bite-sized pieces and scatter them around the seared beef in the skillet.

  • 5

    Place the skillet in the preheated oven and roast for 20-25 minutes, or until the beef is tender and the vegetables are lightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the beef and serve with the roasted root vegetables.