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 a tender, herb-crusted pot roast paired with hearty root vegetables. This comforting dish features a perfectly braised, lean beef roast complemented by sweet carrots, earthy parsnips, and aromatic red onions, all lightly coated in herb-infused olive oil for a delightful meal that's both nourishing and satisfying.

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NUTRITION

387kcal
Protein
36.9g
Fat
13.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Season the beef pot roast generously with salt, pepper, and finely chopped fresh herbs such as rosemary and thyme.

  • 3

    In an oven-safe pot, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add the quartered red onion, chopped carrot, and sliced parsnip to the pot, surrounding the beef.

  • 5

    Cover the pot and transfer it to the oven. Braise for about 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are soft.

  • 6

    Once cooked, let the pot roast rest briefly before slicing. Serve with the tender vegetables and drizzle some of the pan juices over the top.

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 a tender, herb-crusted pot roast paired with hearty root vegetables. This comforting dish features a perfectly braised, lean beef roast complemented by sweet carrots, earthy parsnips, and aromatic red onions, all lightly coated in herb-infused olive oil for a delightful meal that's both nourishing and satisfying.

NUTRITION

387kcal
Protein
36.9g
Fat
13.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Season the beef pot roast generously with salt, pepper, and finely chopped fresh herbs such as rosemary and thyme.

  • 3

    In an oven-safe pot, heat the olive oil over medium-high heat and sear the beef on all sides until browned.

  • 4

    Add the quartered red onion, chopped carrot, and sliced parsnip to the pot, surrounding the beef.

  • 5

    Cover the pot and transfer it to the oven. Braise for about 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are soft.

  • 6

    Once cooked, let the pot roast rest briefly before slicing. Serve with the tender vegetables and drizzle some of the pan juices over the top.