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 this comforting pot roast dish featuring tender lean beef encrusted with fresh herbs, complemented by sweet, earthy root vegetables. A perfect balance of savory meat and naturally sweet carrots and parsnips, lightly enhanced with aromatic garlic, onion, and olive oil, this dish offers a satisfying meal that is both hearty and healthful.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
37.6g
Fat
14.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Yellow Onion

1 tsp Olive Oil

1 Garlic Clove

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel. Season both sides generously with salt and pepper.

  • 3

    In a small bowl, finely chop the garlic, rosemary, and thyme to create the herb crust.

  • 4

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

  • 5

    Remove the beef temporarily, and add the sliced carrot, parsnip, and quartered onion to the skillet. Sauté them for 3-4 minutes until slightly softened.

  • 6

    Return the beef to the skillet. Sprinkle the herb mixture evenly over the top of the beef, pressing lightly to adhere.

  • 7

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

  • 8

    Remove from oven, let rest for a few minutes, then slice the beef and serve 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 this comforting pot roast dish featuring tender lean beef encrusted with fresh herbs, complemented by sweet, earthy root vegetables. A perfect balance of savory meat and naturally sweet carrots and parsnips, lightly enhanced with aromatic garlic, onion, and olive oil, this dish offers a satisfying meal that is both hearty and healthful.

NUTRITION

382kcal
Protein
37.6g
Fat
14.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Yellow Onion

1 tsp Olive Oil

1 Garlic Clove

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel. Season both sides generously with salt and pepper.

  • 3

    In a small bowl, finely chop the garlic, rosemary, and thyme to create the herb crust.

  • 4

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

  • 5

    Remove the beef temporarily, and add the sliced carrot, parsnip, and quartered onion to the skillet. Sauté them for 3-4 minutes until slightly softened.

  • 6

    Return the beef to the skillet. Sprinkle the herb mixture evenly over the top of the beef, pressing lightly to adhere.

  • 7

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

  • 8

    Remove from oven, let rest for a few minutes, then slice the beef and serve with the roasted vegetables.