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 rustic charm of a tender pot roast with a vibrant herb crust, perfectly complemented by caramelized root vegetables. This dish delivers a harmonious blend of savory beef, sweet carrots, and earthy parsnips with aromatic hints of rosemary and thyme, making it a satisfying meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

357kcal
Protein
41.5g
Fat
11g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Parsley

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with a paper towel. In a small bowl, combine chopped fresh rosemary, thyme, parsley, and minced garlic to create the herb crust.

  • 3

    Season the beef roast generously with salt and pepper, then press the herb mixture evenly onto all sides of the meat.

  • 4

    Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until well browned, about 2-3 minutes per side.

  • 5

    While the beef is searing, roughly chop the carrot, parsnip, and onion into uniform pieces.

  • 6

    Add the chopped root vegetables into the pot around the beef. Allow them to absorb some of the flavors from the beef and herbs.

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 1.5 to 2 hours or until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove the pot from the oven and let it rest for 5-10 minutes before slicing the roast and serving with the roasted 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 rustic charm of a tender pot roast with a vibrant herb crust, perfectly complemented by caramelized root vegetables. This dish delivers a harmonious blend of savory beef, sweet carrots, and earthy parsnips with aromatic hints of rosemary and thyme, making it a satisfying meal for any time of day.

NUTRITION

357kcal
Protein
41.5g
Fat
11g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Fresh Parsley

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with a paper towel. In a small bowl, combine chopped fresh rosemary, thyme, parsley, and minced garlic to create the herb crust.

  • 3

    Season the beef roast generously with salt and pepper, then press the herb mixture evenly onto all sides of the meat.

  • 4

    Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until well browned, about 2-3 minutes per side.

  • 5

    While the beef is searing, roughly chop the carrot, parsnip, and onion into uniform pieces.

  • 6

    Add the chopped root vegetables into the pot around the beef. Allow them to absorb some of the flavors from the beef and herbs.

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 1.5 to 2 hours or until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove the pot from the oven and let it rest for 5-10 minutes before slicing the roast and serving with the roasted vegetables.