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 heartwarming flavors of a classic pot roast reimagined with a vibrant herb crust and a medley of roasted root vegetables. Perfectly seared beef is enhanced with aromatic rosemary and thyme, paired with sweet carrots and earthy parsnips for a dish that's both comforting and nutritious.

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NUTRITION

448kcal
Protein
33.2g
Fat
24.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Roast

100g Carrots

100g Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef roast dry with paper towels. Season generously with salt and pepper. Rub the surface with olive oil and finely chop or gently bruise the rosemary and thyme to ensure their flavors infuse the meat.

  • 3

    Heat a skillet over medium-high heat and sear the beef roast on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    In a roasting pan, place the seared beef roast. Add the chopped carrots and parsnips around the meat. Scatter additional rosemary and thyme sprigs over the vegetables.

  • 5

    Cover the pan with a lid or aluminum foil and roast in the oven for about 45-60 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 6

    Remove from the oven and let rest for 5-10 minutes before slicing. Serve the roast slices alongside the roasted root vegetables, spooning any pan juices over the top.

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 heartwarming flavors of a classic pot roast reimagined with a vibrant herb crust and a medley of roasted root vegetables. Perfectly seared beef is enhanced with aromatic rosemary and thyme, paired with sweet carrots and earthy parsnips for a dish that's both comforting and nutritious.

NUTRITION

448kcal
Protein
33.2g
Fat
24.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Roast

100g Carrots

100g Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef roast dry with paper towels. Season generously with salt and pepper. Rub the surface with olive oil and finely chop or gently bruise the rosemary and thyme to ensure their flavors infuse the meat.

  • 3

    Heat a skillet over medium-high heat and sear the beef roast on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    In a roasting pan, place the seared beef roast. Add the chopped carrots and parsnips around the meat. Scatter additional rosemary and thyme sprigs over the vegetables.

  • 5

    Cover the pan with a lid or aluminum foil and roast in the oven for about 45-60 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 6

    Remove from the oven and let rest for 5-10 minutes before slicing. Serve the roast slices alongside the roasted root vegetables, spooning any pan juices over the top.