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 warmth of this hearty dinner featuring tender pot roast with a fragrant herb crust accompanied by a medley of roasted root vegetables. The beef is infused with rosemary and thyme, creating an irresistible aroma, while the carrots, parsnips, and onions soak up the savory juices. A touch of olive oil brings balance and a hint of richness without overwhelming the natural flavors, making it a satisfying and balanced meal.

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NUTRITION

460kcal
Protein
33.3g
Fat
19.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Carrot

1 medium Parsnip

0.5 medium Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 325°F. Pat the beef roast dry with paper towels.

  • 2

    In a small dish, mix the dried rosemary, thyme, and a pinch of salt and pepper. Rub this herb mixture evenly over the surface of the roast.

  • 3

    Heat the olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    While the beef is searing, peel and chop the carrot, parsnip, and onion into evenly sized pieces.

  • 5

    Once the beef is seared, add the chopped vegetables to the pot, arranging them around the roast. This allows them to absorb the flavorful juices as they cook.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 1.5 to 2 hours, or until the beef is tender and the vegetables are caramelized.

  • 7

    Remove the pot from the oven and let the roast rest for a few minutes before slicing. Serve slices of the beef 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 warmth of this hearty dinner featuring tender pot roast with a fragrant herb crust accompanied by a medley of roasted root vegetables. The beef is infused with rosemary and thyme, creating an irresistible aroma, while the carrots, parsnips, and onions soak up the savory juices. A touch of olive oil brings balance and a hint of richness without overwhelming the natural flavors, making it a satisfying and balanced meal.

NUTRITION

460kcal
Protein
33.3g
Fat
19.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Carrot

1 medium Parsnip

0.5 medium Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 325°F. Pat the beef roast dry with paper towels.

  • 2

    In a small dish, mix the dried rosemary, thyme, and a pinch of salt and pepper. Rub this herb mixture evenly over the surface of the roast.

  • 3

    Heat the olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    While the beef is searing, peel and chop the carrot, parsnip, and onion into evenly sized pieces.

  • 5

    Once the beef is seared, add the chopped vegetables to the pot, arranging them around the roast. This allows them to absorb the flavorful juices as they cook.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 1.5 to 2 hours, or until the beef is tender and the vegetables are caramelized.

  • 7

    Remove the pot from the oven and let the roast rest for a few minutes before slicing. Serve slices of the beef alongside the roasted root vegetables, spooning any pan juices over the top.