Name: Herb-Crusted Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Pot Roast (Lean Cut); 1 medium Carrot; 1 small Parsnip; 1 small Yellow Onion; 1 tsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 1 Garlic Clove

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor a comforting twist on a classic pot roast, where a tender cut of beef is herb-crusted and slow-cooked alongside an array of earthy root vegetables. This balanced dish blends savory meat with sweet carrots, parsnips, and onions, finished with a fragrant hint of rosemary and thyme.

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NUTRITION

Protein

37.7g

Fat

22.8g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast (Lean Cut)

1 medium Carrot

1 small Parsnip

1 small Yellow Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

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PREPARATION

1
Preheat your oven to 325°F. Pat the beef dry and season lightly with salt and pepper.
2
In a small bowl, mix chopped garlic, finely chopped rosemary and thyme, and olive oil to create an herb paste.
3
Rub the herb paste evenly over the beef roast.
4
Chop the carrot, parsnip, and onion into uniform chunks and scatter them in a roasting pan.
5
Place the beef on top of the vegetables in the pan.
6
Cover the pan with aluminum foil and roast in the oven for about 2 to 2.5 hours, or until the beef is tender and the vegetables are cooked through.
7
Remove the foil during the last 20 minutes of cooking to allow the beef and vegetables to develop a lightly browned crust.
8
Let the roast rest for 10 minutes before slicing and serving alongside the roasted root vegetables.