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 elegantly paired with a medley of roasted root vegetables. This dish features tender lean roast beef encrusted with aromatic herbs and complemented by sweet carrots, earthy parsnip, and a hint of turnip, all brought together with a drizzle of olive oil. It's a wholesome, balanced meal that warms both body and soul.

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NUTRITION

324kcal
Protein
33.7g
Fat
12.8g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/2 Turnip

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef dry with a paper towel. Rub the surface of the beef with garlic powder and mixed dried herbs to form a light crust.

  • 3

    Heat a skillet over medium-high heat and lightly sear the beef on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    While the beef sears, chop the carrot, parsnip, and turnip into bite-sized pieces.

  • 5

    Place the chopped root vegetables in a baking dish. Drizzle with olive oil and toss to coat evenly. Season lightly with additional herbs if desired.

  • 6

    Nestle the seared beef on top of the vegetables and transfer the dish to the preheated oven.

  • 7

    Roast for approximately 25-30 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender. (For medium-rare, aim for an internal temperature of about 135°F; let rest to reach 140°F.)

  • 8

    Remove from oven, let stand for a few minutes before slicing the beef against the grain. Serve the sliced beef atop 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 a comforting, herb-infused pot roast elegantly paired with a medley of roasted root vegetables. This dish features tender lean roast beef encrusted with aromatic herbs and complemented by sweet carrots, earthy parsnip, and a hint of turnip, all brought together with a drizzle of olive oil. It's a wholesome, balanced meal that warms both body and soul.

NUTRITION

324kcal
Protein
33.7g
Fat
12.8g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/2 Turnip

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef dry with a paper towel. Rub the surface of the beef with garlic powder and mixed dried herbs to form a light crust.

  • 3

    Heat a skillet over medium-high heat and lightly sear the beef on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    While the beef sears, chop the carrot, parsnip, and turnip into bite-sized pieces.

  • 5

    Place the chopped root vegetables in a baking dish. Drizzle with olive oil and toss to coat evenly. Season lightly with additional herbs if desired.

  • 6

    Nestle the seared beef on top of the vegetables and transfer the dish to the preheated oven.

  • 7

    Roast for approximately 25-30 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender. (For medium-rare, aim for an internal temperature of about 135°F; let rest to reach 140°F.)

  • 8

    Remove from oven, let stand for a few minutes before slicing the beef against the grain. Serve the sliced beef atop the roasted root vegetables.