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 sumptuous flavors of tender, herb-crusted pot roast paired with a medley of roasted root vegetables. This dish harmonizes juicy beef with earthy carrots and parsnips, accented by aromatic rosemary and thyme, offering a comforting and satisfying meal.

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NUTRITION

433kcal
Protein
44.3g
Fat
20.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 half-medium Parsnip

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef roast dry and season with salt and pepper.

  • 3

    In a small bowl, combine olive oil, chopped rosemary, thyme, and minced garlic to form a herb mixture.

  • 4

    Rub the herb mixture evenly over the beef roast.

  • 5

    Place the roast in a baking dish. Surround it with chopped carrot, parsnip, and quartered red onion.

  • 6

    Cover the dish with aluminum foil and roast in the oven for about 45 minutes.

  • 7

    Remove the foil and roast for an additional 10 minutes to allow the beef to develop a slightly crisped herb crust.

  • 8

    Let the roast rest for 5 minutes before slicing. Serve with the roasted 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 the sumptuous flavors of tender, herb-crusted pot roast paired with a medley of roasted root vegetables. This dish harmonizes juicy beef with earthy carrots and parsnips, accented by aromatic rosemary and thyme, offering a comforting and satisfying meal.

NUTRITION

433kcal
Protein
44.3g
Fat
20.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 half-medium Parsnip

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef roast dry and season with salt and pepper.

  • 3

    In a small bowl, combine olive oil, chopped rosemary, thyme, and minced garlic to form a herb mixture.

  • 4

    Rub the herb mixture evenly over the beef roast.

  • 5

    Place the roast in a baking dish. Surround it with chopped carrot, parsnip, and quartered red onion.

  • 6

    Cover the dish with aluminum foil and roast in the oven for about 45 minutes.

  • 7

    Remove the foil and roast for an additional 10 minutes to allow the beef to develop a slightly crisped herb crust.

  • 8

    Let the roast rest for 5 minutes before slicing. Serve with the roasted root vegetables.