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 warm, aromatic flavors of slow-braised beef paired with a medley of tender root vegetables. The herb crust adds a fragrant, savory layer to a classic pot roast, delivering a comforting dish that’s as nourishing as it is delicious.

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NUTRITION

532kcal
Protein
45.9g
Fat
20g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Roast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Pat the beef chuck roast dry with a paper towel and season generously with salt and pepper.

  • 3

    In a small bowl, combine chopped rosemary and thyme with a teaspoon of olive oil to form an herb paste.

  • 4

    Rub the herb paste evenly over the surface of the beef, ensuring full coverage.

  • 5

    Place the beef in a Dutch oven or oven-safe pot. Surround it with chopped carrot, parsnip, and red potato.

  • 6

    Add a splash of water or low-sodium beef broth (optional) to help create steam and keep the roast moist.

  • 7

    Cover the pot with a lid and transfer to the preheated oven. Braise for about 2 to 2.5 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Remove from the oven, let it rest for a few minutes, then slice 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 warm, aromatic flavors of slow-braised beef paired with a medley of tender root vegetables. The herb crust adds a fragrant, savory layer to a classic pot roast, delivering a comforting dish that’s as nourishing as it is delicious.

NUTRITION

532kcal
Protein
45.9g
Fat
20g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Roast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Pat the beef chuck roast dry with a paper towel and season generously with salt and pepper.

  • 3

    In a small bowl, combine chopped rosemary and thyme with a teaspoon of olive oil to form an herb paste.

  • 4

    Rub the herb paste evenly over the surface of the beef, ensuring full coverage.

  • 5

    Place the beef in a Dutch oven or oven-safe pot. Surround it with chopped carrot, parsnip, and red potato.

  • 6

    Add a splash of water or low-sodium beef broth (optional) to help create steam and keep the roast moist.

  • 7

    Cover the pot with a lid and transfer to the preheated oven. Braise for about 2 to 2.5 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Remove from the oven, let it rest for a few minutes, then slice and serve with the roasted vegetables.