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: 4 oz Beef Pot Roast; 1 medium Carrot; 1 small Parsnip; 1 tsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 1 clove Garlic; 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 a comforting dish featuring a perfectly herb-crusted roast paired with tender root vegetables. The aromatic combination of fresh rosemary, thyme, and garlic elevates the natural flavors of lean beef and seasonal vegetables, creating a balanced meal that’s both hearty and healthful.

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NUTRITION

Protein

32.9g

Fat

15.8g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper (to taste)

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PREPARATION

1
Preheat your oven to 350°F (175°C).
2
Pat the beef dry and season it generously with salt, pepper, chopped rosemary, thyme, and minced garlic.
3
Heat olive oil in an oven-safe skillet over medium-high heat, and sear the beef on all sides until lightly browned, about 2-3 minutes per side.
4
Chop the carrot and parsnip into evenly sized pieces and spread them in a baking dish.
5
Place the seared beef on top of the vegetables.
6
Transfer the skillet or baking dish to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired level of doneness.
7
Remove from the oven, let rest for a few minutes, then slice the beef and serve alongside the roasted root vegetables.