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 comforting flavors of a tender, herb-crusted pot roast paired with oven-roasted root vegetables. The roast is coated in a medley of fresh rosemary and thyme, then seared to lock in rich juices. Complemented by sweet carrots, earthy parsnips, and a touch of red onion, this dish delivers a satisfying balance of robust taste and light nourishment.

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NUTRITION

372kcal
Protein
33.1g
Fat
16.9g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pot Roast

1 medium Carrot

1 small Parsnip

1 portion Red Onion (approx. 1/4 medium)

1 tsp Olive Oil

1/4 tbsp Fresh Rosemary, chopped

1/4 tbsp Fresh Thyme, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 5 oz lean pot roast generously with salt, pepper, freshly chopped rosemary, and thyme.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pot roast on all sides until it develops a nice crust, about 2-3 minutes per side.

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and red onion into even chunks.

  • 5

    Place the chopped vegetables in a baking dish, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 6

    Transfer the seared roast on top of the vegetables in the baking dish.

  • 7

    Cover the dish with foil and roast in the preheated oven for about 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.

  • 8

    Remove the foil in the last 10 minutes of cooking to allow the vegetables to caramelize slightly.

  • 9

    Slice the pot roast against the grain and serve with a generous helping of 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 comforting flavors of a tender, herb-crusted pot roast paired with oven-roasted root vegetables. The roast is coated in a medley of fresh rosemary and thyme, then seared to lock in rich juices. Complemented by sweet carrots, earthy parsnips, and a touch of red onion, this dish delivers a satisfying balance of robust taste and light nourishment.

NUTRITION

372kcal
Protein
33.1g
Fat
16.9g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pot Roast

1 medium Carrot

1 small Parsnip

1 portion Red Onion (approx. 1/4 medium)

1 tsp Olive Oil

1/4 tbsp Fresh Rosemary, chopped

1/4 tbsp Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 5 oz lean pot roast generously with salt, pepper, freshly chopped rosemary, and thyme.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pot roast on all sides until it develops a nice crust, about 2-3 minutes per side.

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and red onion into even chunks.

  • 5

    Place the chopped vegetables in a baking dish, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 6

    Transfer the seared roast on top of the vegetables in the baking dish.

  • 7

    Cover the dish with foil and roast in the preheated oven for about 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.

  • 8

    Remove the foil in the last 10 minutes of cooking to allow the vegetables to caramelize slightly.

  • 9

    Slice the pot roast against the grain and serve with a generous helping of the roasted root vegetables.