Name: Herb-Crusted Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Pot Roast; 1 medium Carrot; 1 small Parsnip; 1 small Red Potato; 1 tsp Olive Oil; 1/4 tsp Fresh Rosemary; 1/4 tsp Fresh Thyme; 1 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor this rustic pot roast featuring a lean, herb-crusted beef cut paired with tenderly roasted root vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the natural sweetness of carrots, parsnips, and red potatoes, creating a comforting and hearty meal perfect for a balanced dinner.

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NUTRITION

Protein

35.8g

Fat

16.9g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 small Red Potato

1 tsp Olive Oil

1/4 tsp Fresh Rosemary

1/4 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
Pat the lean beef dry with a paper towel. Rub the beef with olive oil, garlic powder, salt, and pepper.
3
Mix the fresh rosemary and thyme, then press the herb mixture onto the beef to create a crust.
4
Cut the carrot, parsnip, and red potato into evenly sized chunks.
5
Place the beef in a roasting pan and surround it with the prepared root vegetables.
6
Season the vegetables lightly with salt, pepper, and a drizzle of olive oil.
7
Roast in the preheated oven for about 45-55 minutes, or 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 the beef and serve with the roasted vegetables.