YOUR SOLIN GENERATED RECIPE
Herb-Crusted Tender Pot Roast with Root Vegetables
Savor the comforting flavors of a tender, herb-crusted beef roast paired with a medley of roasted root vegetables. This dish features a succulent beef round roast infused with garlic, rosemary, and thyme, complemented by naturally sweet carrots and parsnips, all lightly drizzled with olive oil and roasted to perfection.
INGREDIENTS
6 ounces Beef Round Roast
1 medium Carrot
0.5 medium Parsnip
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
0.5 teaspoon Fresh Rosemary
0.5 teaspoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Pat the beef roast dry and season generously with salt and pepper. In a small bowl, combine the minced garlic, chopped rosemary, and thyme.
Rub the herb mixture evenly over the roast.
Slice the carrot into thick rounds and cut the parsnip into similar sized pieces. Place them in a mixing bowl.
Drizzle the olive oil over the vegetables, and toss to coat evenly with a pinch of salt and pepper.
On a roasting pan, place the beef roast in the center and surround it with the prepared vegetables.
Roast in the oven for about 25-30 minutes, or until the internal temperature of the beef reaches your desired doneness, and the vegetables are tender.
Remove from the oven, let the roast rest for 5 minutes before slicing, and serve with the roasted root vegetables.