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 hearty flavors of a tender herb-crusted pot roast paired with sweet, roasted root vegetables. This dish features a lean cut of beef seared to perfection and slowly cooked with aromatic rosemary, thyme, and a touch of whole grain mustard, complemented by caramelized carrots and parsnips for a comforting, balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
37.8g
Fat
23g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Whole Grain Mustard

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with paper towels. In a small bowl, combine the chopped rosemary, thyme, and whole grain mustard.

  • 3

    Rub the herb mixture all over the beef roast.

  • 4

    In an oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 5

    Roughly chop the carrot and parsnip into large chunks and add them around the beef in the pot.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Allow the roast to cook slowly for about 1.5 to 2 hours until the meat is tender.

  • 7

    Remove from the oven, slice the roast against the grain, and serve with the roasted 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 hearty flavors of a tender herb-crusted pot roast paired with sweet, roasted root vegetables. This dish features a lean cut of beef seared to perfection and slowly cooked with aromatic rosemary, thyme, and a touch of whole grain mustard, complemented by caramelized carrots and parsnips for a comforting, balanced meal.

NUTRITION

390kcal
Protein
37.8g
Fat
23g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Whole Grain Mustard

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with paper towels. In a small bowl, combine the chopped rosemary, thyme, and whole grain mustard.

  • 3

    Rub the herb mixture all over the beef roast.

  • 4

    In an oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 5

    Roughly chop the carrot and parsnip into large chunks and add them around the beef in the pot.

  • 6

    Cover the pot with a lid and transfer it to the preheated oven. Allow the roast to cook slowly for about 1.5 to 2 hours until the meat is tender.

  • 7

    Remove from the oven, slice the roast against the grain, and serve with the roasted vegetables.