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 an earthy medley of roasted root vegetables. This dish brings together the rich flavors of tender beef and the natural sweetness of carrots, parsnips, and onion, all elevated by fragrant rosemary and thyme. A perfect balance of savory and aromatic, it’s a comforting meal that aligns with your nutritional goals.

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NUTRITION

376kcal
Protein
36g
Fat
17.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast (Lean)

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef dry and season lightly with salt and pepper. In a small bowl, mix chopped garlic, rosemary, and thyme.

  • 3

    Rub the herb mixture evenly onto the beef, ensuring a good crust forms.

  • 4

    Chop the carrot, parsnip, and quarter the onion. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Place the beef in an oven-safe dish and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for approximately 45-55 minutes or until the beef reaches desired doneness and the vegetables are tender.

  • 7

    Let the roast rest for a few minutes before slicing, and serve with the roasted root vegetables on the side.

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 an earthy medley of roasted root vegetables. This dish brings together the rich flavors of tender beef and the natural sweetness of carrots, parsnips, and onion, all elevated by fragrant rosemary and thyme. A perfect balance of savory and aromatic, it’s a comforting meal that aligns with your nutritional goals.

NUTRITION

376kcal
Protein
36g
Fat
17.7g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast (Lean)

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef dry and season lightly with salt and pepper. In a small bowl, mix chopped garlic, rosemary, and thyme.

  • 3

    Rub the herb mixture evenly onto the beef, ensuring a good crust forms.

  • 4

    Chop the carrot, parsnip, and quarter the onion. Toss the vegetables with olive oil, salt, and pepper.

  • 5

    Place the beef in an oven-safe dish and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for approximately 45-55 minutes or until the beef reaches desired doneness and the vegetables are tender.

  • 7

    Let the roast rest for a few minutes before slicing, and serve with the roasted root vegetables on the side.