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, soul-warming pot roast featuring tender slices of lean beef encrusted with aromatic herbs, roasted alongside sweet carrots and earthy parsnips. This comforting dish delivers a satisfying balance of protein and vegetables with a light, herb-infused olive oil finish.

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NUTRITION

397kcal
Protein
37.4g
Fat
19.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel and season generously with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Heat the olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef sears, peel and cut the carrot and parsnip into uniform chunks.

  • 5

    Add the root vegetables to the skillet around the roast, allowing them to pick up some of the browned flavors.

  • 6

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 7

    Remove from the oven, let rest for 5 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

Savor a hearty, soul-warming pot roast featuring tender slices of lean beef encrusted with aromatic herbs, roasted alongside sweet carrots and earthy parsnips. This comforting dish delivers a satisfying balance of protein and vegetables with a light, herb-infused olive oil finish.

NUTRITION

397kcal
Protein
37.4g
Fat
19.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel and season generously with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Heat the olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef sears, peel and cut the carrot and parsnip into uniform chunks.

  • 5

    Add the root vegetables to the skillet around the roast, allowing them to pick up some of the browned flavors.

  • 6

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 7

    Remove from the oven, let rest for 5 minutes, then slice the beef and serve with the roasted vegetables.