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 succulent, herb-crusted pot roast paired with a medley of roasted root vegetables. This dish features tender, lean beef roasted to perfection with carrots, parsnips, and turnips, all lightly coated in rosemary and thyme. A drizzle of olive oil and a hint of garlic elevate the flavors, creating a hearty meal that is both nourishing and comforting.

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NUTRITION

514kcal
Protein
47.2g
Fat
20g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the lean beef dry with paper towels. Season generously with salt and pepper.

  • 3

    Finely chop the garlic and roughly chop the rosemary and thyme. Rub the garlic and herbs onto the beef, pressing to adhere.

  • 4

    Peel (if desired) and chop the carrot, parsnip, and turnip into uniform chunks.

  • 5

    In an oven-safe skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 6

    Remove the beef temporarily and add the chopped root vegetables to the skillet. Toss them lightly in the remaining herb-infused oil.

  • 7

    Nestle the beef back among the vegetables and transfer the skillet to the oven.

  • 8

    Roast for 25-30 minutes until the beef reaches your desired level of doneness and the vegetables are tender.

  • 9

    Let the beef rest for 5 minutes before slicing. Serve the sliced herb-crusted roast with a generous portion of 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 a succulent, herb-crusted pot roast paired with a medley of roasted root vegetables. This dish features tender, lean beef roasted to perfection with carrots, parsnips, and turnips, all lightly coated in rosemary and thyme. A drizzle of olive oil and a hint of garlic elevate the flavors, creating a hearty meal that is both nourishing and comforting.

NUTRITION

514kcal
Protein
47.2g
Fat
20g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the lean beef dry with paper towels. Season generously with salt and pepper.

  • 3

    Finely chop the garlic and roughly chop the rosemary and thyme. Rub the garlic and herbs onto the beef, pressing to adhere.

  • 4

    Peel (if desired) and chop the carrot, parsnip, and turnip into uniform chunks.

  • 5

    In an oven-safe skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 6

    Remove the beef temporarily and add the chopped root vegetables to the skillet. Toss them lightly in the remaining herb-infused oil.

  • 7

    Nestle the beef back among the vegetables and transfer the skillet to the oven.

  • 8

    Roast for 25-30 minutes until the beef reaches your desired level of doneness and the vegetables are tender.

  • 9

    Let the beef rest for 5 minutes before slicing. Serve the sliced herb-crusted roast with a generous portion of roasted root vegetables.