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 dish featuring a tender herb-crusted pot roast paired with a medley of roasted root vegetables. The savory beef is perfectly seasoned with rosemary, thyme, and garlic, while carrots, parsnips, and onions add natural sweetness and texture. A light drizzle of olive oil helps achieve a beautiful crust and harmonizes the vibrant flavors for a balanced, satisfying meal.

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NUTRITION

339kcal
Protein
32.4g
Fat
14.8g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Pot Roast

1 medium Carrot

1/2 cup diced Parsnips

1/4 medium Onion, quartered

1 teaspoon Olive Oil

1 tablespoon chopped Fresh Rosemary

1 tablespoon chopped Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the pot roast dry and season generously with salt and pepper. Rub the surface with chopped rosemary, thyme, and minced garlic.

  • 3

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

  • 4

    Add the quartered onion, diced carrots, and parsnips to the pot. Toss them briefly with the beef and remaining herbs to coat with the flavorful drippings.

  • 5

    Cover the pot with a lid and transfer it to the preheated oven. Braise for approximately 1.5 to 2 hours until the beef is tender and the root vegetables are soft.

  • 6

    Remove the pot from the oven, allow it to rest for a few minutes, then slice the roast against the grain. Serve with a generous portion of 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 dish featuring a tender herb-crusted pot roast paired with a medley of roasted root vegetables. The savory beef is perfectly seasoned with rosemary, thyme, and garlic, while carrots, parsnips, and onions add natural sweetness and texture. A light drizzle of olive oil helps achieve a beautiful crust and harmonizes the vibrant flavors for a balanced, satisfying meal.

NUTRITION

339kcal
Protein
32.4g
Fat
14.8g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Pot Roast

1 medium Carrot

1/2 cup diced Parsnips

1/4 medium Onion, quartered

1 teaspoon Olive Oil

1 tablespoon chopped Fresh Rosemary

1 tablespoon chopped Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the pot roast dry and season generously with salt and pepper. Rub the surface with chopped rosemary, thyme, and minced garlic.

  • 3

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

  • 4

    Add the quartered onion, diced carrots, and parsnips to the pot. Toss them briefly with the beef and remaining herbs to coat with the flavorful drippings.

  • 5

    Cover the pot with a lid and transfer it to the preheated oven. Braise for approximately 1.5 to 2 hours until the beef is tender and the root vegetables are soft.

  • 6

    Remove the pot from the oven, allow it to rest for a few minutes, then slice the roast against the grain. Serve with a generous portion of the roasted vegetables.