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 rustic dish featuring tender, herb-crusted pot roast complemented by hearty root vegetables. The beef is expertly seared with a light coat of olive oil and aromatic herbs, then slow-roasted alongside carrots, parsnips, and red potatoes until the flavors meld into a comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
35.7g
Fat
19.1g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef dry with paper towels, then rub it with olive oil, salt, pepper, rosemary, and thyme.

  • 3

    Heat a skillet over medium-high heat and sear the beef on all sides until golden brown.

  • 4

    While the beef sears, chop the carrot, parsnip, and red potato into uniform pieces.

  • 5

    Place the seared beef in a baking dish and surround it with the chopped root vegetables. Season the vegetables with a pinch of salt and pepper.

  • 6

    Cover the dish loosely with foil and roast in the preheated oven for about 40-50 minutes, or until the beef is tender and vegetables are cooked through.

  • 7

    Remove the foil in the last 10 minutes of cooking to allow the beef and vegetables to develop a slight crust.

  • 8

    Let the dish rest for a few minutes before serving to allow the flavors to meld.

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 rustic dish featuring tender, herb-crusted pot roast complemented by hearty root vegetables. The beef is expertly seared with a light coat of olive oil and aromatic herbs, then slow-roasted alongside carrots, parsnips, and red potatoes until the flavors meld into a comforting meal.

NUTRITION

497kcal
Protein
35.7g
Fat
19.1g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef dry with paper towels, then rub it with olive oil, salt, pepper, rosemary, and thyme.

  • 3

    Heat a skillet over medium-high heat and sear the beef on all sides until golden brown.

  • 4

    While the beef sears, chop the carrot, parsnip, and red potato into uniform pieces.

  • 5

    Place the seared beef in a baking dish and surround it with the chopped root vegetables. Season the vegetables with a pinch of salt and pepper.

  • 6

    Cover the dish loosely with foil and roast in the preheated oven for about 40-50 minutes, or until the beef is tender and vegetables are cooked through.

  • 7

    Remove the foil in the last 10 minutes of cooking to allow the beef and vegetables to develop a slight crust.

  • 8

    Let the dish rest for a few minutes before serving to allow the flavors to meld.