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 comforting flavors of a tender beef roast expertly infused with fragrant herbs and paired with perfectly roasted root vegetables. This dish offers a warm, hearty experience with a crisp herb crust and naturally sweet, caramelized carrots and parsnips.

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NUTRITION

493kcal
Protein
34.9g
Fat
24.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Roast (Lean Chuck)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

2 cloves Garlic (minced)

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef roast dry with paper towels to ensure a good sear.

  • 3

    In a small bowl, mix the chopped rosemary, thyme, and minced garlic with olive oil, salt, and black pepper.

  • 4

    Rub the herb mixture evenly over all sides of the beef roast.

  • 5

    Place the beef roast in a baking dish and surround it with peeled and cut carrot and parsnip pieces.

  • 6

    Roast in the preheated oven for 20 minutes to begin the sear, then lower the temperature to 325°F and continue roasting for an additional 30 minutes or until the beef reaches your desired level of doneness.

  • 7

    Allow the roast to rest for 5-10 minutes before slicing, 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 the comforting flavors of a tender beef roast expertly infused with fragrant herbs and paired with perfectly roasted root vegetables. This dish offers a warm, hearty experience with a crisp herb crust and naturally sweet, caramelized carrots and parsnips.

NUTRITION

493kcal
Protein
34.9g
Fat
24.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Roast (Lean Chuck)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

2 cloves Garlic (minced)

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef roast dry with paper towels to ensure a good sear.

  • 3

    In a small bowl, mix the chopped rosemary, thyme, and minced garlic with olive oil, salt, and black pepper.

  • 4

    Rub the herb mixture evenly over all sides of the beef roast.

  • 5

    Place the beef roast in a baking dish and surround it with peeled and cut carrot and parsnip pieces.

  • 6

    Roast in the preheated oven for 20 minutes to begin the sear, then lower the temperature to 325°F and continue roasting for an additional 30 minutes or until the beef reaches your desired level of doneness.

  • 7

    Allow the roast to rest for 5-10 minutes before slicing, and serve with the roasted vegetables.