Name: Herb-Crusted Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Chuck Roast; 1 medium Carrot; 1 small Parsnip; 1/2 cup diced Turnip; 1 tsp Olive Oil; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

A comforting pot roast featuring tender braised beef accented with a fragrant herb crust, paired with a medley of roasted root vegetables including carrots, parsnips, and turnip for a balanced, hearty meal.

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NUTRITION

Protein

37.4g

Fat

25.5g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/2 cup diced Turnip

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 350°F.
2
Season the beef chuck roast with salt, pepper, dried rosemary, and thyme. Drizzle with olive oil and gently press the herbs into the meat.
3
Heat a skillet over medium-high heat and sear the beef on all sides until a crust forms, about 2-3 minutes per side.
4
Transfer the seared beef to an oven-safe pot and surround it with chopped carrot, parsnip, and diced turnip.
5
Add a splash of water or low-sodium broth (optional) to help keep the roast moist during cooking.
6
Cover the pot with a lid and roast in the oven for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7
Remove from the oven, let rest briefly, then slice and serve with a generous portion of the roasted root vegetables.