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 comforting, herb-infused pot roast paired with sweet, tender root vegetables. The lean cut of beef is crusted with fresh rosemary and thyme, then slow-cooked with carrots, parsnips, and red onion for a hearty and aromatic meal that perfectly balances protein, flavors, and wholesome ingredients.

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NUTRITION

357kcal
Protein
32.3g
Fat
13.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with paper towels and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef is searing, peel and roughly chop the carrot, parsnip, and red onion. Mince the garlic.

  • 5

    Remove the seared beef from the pot and set aside. Add the chopped vegetables and minced garlic to the pot, stirring to coat them in the remaining oil and beef juices.

  • 6

    Return the beef to the pot and spoon some of the vegetable mixture over the top.

  • 7

    Cover the pot with a lid and place it in the preheated oven. Let it braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust salt and pepper to taste before serving. Enjoy this herb-infused, hearty dish that perfectly balances lean protein with nutrient-rich root 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 a comforting, herb-infused pot roast paired with sweet, tender root vegetables. The lean cut of beef is crusted with fresh rosemary and thyme, then slow-cooked with carrots, parsnips, and red onion for a hearty and aromatic meal that perfectly balances protein, flavors, and wholesome ingredients.

NUTRITION

357kcal
Protein
32.3g
Fat
13.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with paper towels and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat olive oil in a heavy, oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef is searing, peel and roughly chop the carrot, parsnip, and red onion. Mince the garlic.

  • 5

    Remove the seared beef from the pot and set aside. Add the chopped vegetables and minced garlic to the pot, stirring to coat them in the remaining oil and beef juices.

  • 6

    Return the beef to the pot and spoon some of the vegetable mixture over the top.

  • 7

    Cover the pot with a lid and place it in the preheated oven. Let it braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust salt and pepper to taste before serving. Enjoy this herb-infused, hearty dish that perfectly balances lean protein with nutrient-rich root vegetables.