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

Enjoy a comforting twist on a classic pot roast, featuring a 5-ounce cut of tender beef rubbed with a fragrant blend of rosemary, thyme, and garlic, slow-roasted alongside a medley of carrots, parsnips, and turnips. Each bite delivers rustic flavors with a satisfying herb-crusted exterior and hearty, tender vegetables.

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NUTRITION

402kcal
Protein
34.4g
Fat
20.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 cup cubed Turnip

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Pat the beef roast dry with paper towels and rub it with olive oil.

  • 3

    In a small bowl, mix the dried rosemary, dried thyme, and garlic powder. Generously season the beef on all sides with the herb mixture.

  • 4

    Heat an oven-safe skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned (about 2-3 minutes per side).

  • 5

    Add the chopped carrot, parsnip, and cubed turnip around the beef in the skillet. Let the vegetables mix with the beef drippings.

  • 6

    Cover the skillet with a lid or foil and transfer to the preheated oven.

  • 7

    Roast for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

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

Enjoy a comforting twist on a classic pot roast, featuring a 5-ounce cut of tender beef rubbed with a fragrant blend of rosemary, thyme, and garlic, slow-roasted alongside a medley of carrots, parsnips, and turnips. Each bite delivers rustic flavors with a satisfying herb-crusted exterior and hearty, tender vegetables.

NUTRITION

402kcal
Protein
34.4g
Fat
20.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 cup cubed Turnip

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Pat the beef roast dry with paper towels and rub it with olive oil.

  • 3

    In a small bowl, mix the dried rosemary, dried thyme, and garlic powder. Generously season the beef on all sides with the herb mixture.

  • 4

    Heat an oven-safe skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned (about 2-3 minutes per side).

  • 5

    Add the chopped carrot, parsnip, and cubed turnip around the beef in the skillet. Let the vegetables mix with the beef drippings.

  • 6

    Cover the skillet with a lid or foil and transfer to the preheated oven.

  • 7

    Roast for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

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