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 twist on classic pot roast with lean beef crusted in aromatic herbs, accompanied by a medley of tender root vegetables. This dish features succulent roast slices infused with rosemary and thyme, enhanced with subtly roasted carrots, parsnips, and turnips, making it a hearty yet balanced meal perfect for any time of day.

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NUTRITION

426kcal
Protein
37.6g
Fat
15g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Roast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the beef roast generously with salt, pepper, finely chopped rosemary, thyme, and minced garlic.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat, then sear the beef roast on all sides until browned.

  • 4

    Add chopped carrots, parsnips, and turnip to the skillet around the roast. Toss the vegetables lightly in the remaining herbs and oil from the meat.

  • 5

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes until the beef reaches your desired doneness and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, and then slice the beef. Serve with a generous portion of the roasted root vegetables on the side.

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 twist on classic pot roast with lean beef crusted in aromatic herbs, accompanied by a medley of tender root vegetables. This dish features succulent roast slices infused with rosemary and thyme, enhanced with subtly roasted carrots, parsnips, and turnips, making it a hearty yet balanced meal perfect for any time of day.

NUTRITION

426kcal
Protein
37.6g
Fat
15g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Roast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the beef roast generously with salt, pepper, finely chopped rosemary, thyme, and minced garlic.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat, then sear the beef roast on all sides until browned.

  • 4

    Add chopped carrots, parsnips, and turnip to the skillet around the roast. Toss the vegetables lightly in the remaining herbs and oil from the meat.

  • 5

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes until the beef reaches your desired doneness and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, and then slice the beef. Serve with a generous portion of the roasted root vegetables on the side.