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 this comforting, herb-infused pot roast featuring lean beef slow-cooked with a medley of hearty root vegetables. Perfectly balanced in protein and nutrients, this dish offers a fragrant blend of rosemary and thyme enhancing the natural flavors of tender pot roast, carrots, parsnips, and onions.

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NUTRITION

458kcal
Protein
40.4g
Fat
20g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

½ medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef roast dry and season generously with salt, pepper, chopped rosemary, and thyme. This creates the herb crust.

  • 3

    Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until a golden crust forms.

  • 4

    Roughly chop the carrot, parsnip, and onion into large chunks and add them to the pot, along with the garlic cloves. Let them sauté briefly to absorb the flavors.

  • 5

    Return the beef to the center of the pot, nestling the vegetables around it. Add any remaining herbs on top.

  • 6

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

  • 7

    Slow-cook for about 2 hours or until the beef is tender and the vegetables are cooked through.

  • 8

    Remove the pot from the oven, let it rest for a few minutes, then serve warm.

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 this comforting, herb-infused pot roast featuring lean beef slow-cooked with a medley of hearty root vegetables. Perfectly balanced in protein and nutrients, this dish offers a fragrant blend of rosemary and thyme enhancing the natural flavors of tender pot roast, carrots, parsnips, and onions.

NUTRITION

458kcal
Protein
40.4g
Fat
20g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

½ medium Onion

2 cloves Garlic

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef roast dry and season generously with salt, pepper, chopped rosemary, and thyme. This creates the herb crust.

  • 3

    Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until a golden crust forms.

  • 4

    Roughly chop the carrot, parsnip, and onion into large chunks and add them to the pot, along with the garlic cloves. Let them sauté briefly to absorb the flavors.

  • 5

    Return the beef to the center of the pot, nestling the vegetables around it. Add any remaining herbs on top.

  • 6

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

  • 7

    Slow-cook for about 2 hours or until the beef is tender and the vegetables are cooked through.

  • 8

    Remove the pot from the oven, let it rest for a few minutes, then serve warm.