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 rich flavors of tender pot roast beautifully crusted with fresh herbs, paired with a medley of sweet carrots, earthy parsnips, and mild turnips. This comforting dish is slow-cooked to perfection, ensuring a warm, satisfying meal with balanced macros ideal for your wellness goals.

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NUTRITION

373kcal
Protein
37.4g
Fat
16.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast

1/2 medium Carrot (halved)

1/2 medium Parsnip (halved)

1/2 medium Turnip (cubed)

1 tsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef pot roast dry with paper towels. In a small bowl, combine the chopped rosemary, thyme, and minced garlic. Rub the herb mixture evenly over the beef.

  • 3

    Heat olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the beef on all sides until a golden-brown crust forms, about 2-3 minutes per side.

  • 4

    Add the prepared root vegetables (carrot, parsnip, and turnip) to the skillet around the beef. Allow them to mingle with the roast for added flavor.

  • 5

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

  • 6

    Remove the skillet from the oven and let the roast rest for a few minutes before slicing and serving with the 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 rich flavors of tender pot roast beautifully crusted with fresh herbs, paired with a medley of sweet carrots, earthy parsnips, and mild turnips. This comforting dish is slow-cooked to perfection, ensuring a warm, satisfying meal with balanced macros ideal for your wellness goals.

NUTRITION

373kcal
Protein
37.4g
Fat
16.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast

1/2 medium Carrot (halved)

1/2 medium Parsnip (halved)

1/2 medium Turnip (cubed)

1 tsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef pot roast dry with paper towels. In a small bowl, combine the chopped rosemary, thyme, and minced garlic. Rub the herb mixture evenly over the beef.

  • 3

    Heat olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the beef on all sides until a golden-brown crust forms, about 2-3 minutes per side.

  • 4

    Add the prepared root vegetables (carrot, parsnip, and turnip) to the skillet around the beef. Allow them to mingle with the roast for added flavor.

  • 5

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

  • 6

    Remove the skillet from the oven and let the roast rest for a few minutes before slicing and serving with the vegetables.