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, herb-crusted pot roast paired with a vibrant medley of root vegetables. Tender beef is roasted with carrots, parsnips, and onions in a drizzle of olive oil, infusing each bite with aromatic herbs and a rustic, satisfying flavor ideal for a hearty dinner.

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NUTRITION

426kcal
Protein
33.2g
Fat
20g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

2 medium Carrots

1 medium Parsnip

1/2 medium Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef pot roast dry with paper towels. Rub the surface with olive oil, then season generously with chopped mixed herbs and minced garlic.

  • 3

    Place the beef in a roasting pan and arrange sliced carrots, parsnip (cut into thick rounds), and halved onion around it.

  • 4

    Drizzle any remaining olive oil over the vegetables and season lightly with additional herbs, salt, and pepper.

  • 5

    Roast in the preheated oven for 60-75 minutes, or until the beef is tender and the vegetables are roasted to your liking.

  • 6

    Remove from oven, let rest for a few minutes, then slice the pot roast and serve it alongside the roasted root 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, herb-crusted pot roast paired with a vibrant medley of root vegetables. Tender beef is roasted with carrots, parsnips, and onions in a drizzle of olive oil, infusing each bite with aromatic herbs and a rustic, satisfying flavor ideal for a hearty dinner.

NUTRITION

426kcal
Protein
33.2g
Fat
20g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

2 medium Carrots

1 medium Parsnip

1/2 medium Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef pot roast dry with paper towels. Rub the surface with olive oil, then season generously with chopped mixed herbs and minced garlic.

  • 3

    Place the beef in a roasting pan and arrange sliced carrots, parsnip (cut into thick rounds), and halved onion around it.

  • 4

    Drizzle any remaining olive oil over the vegetables and season lightly with additional herbs, salt, and pepper.

  • 5

    Roast in the preheated oven for 60-75 minutes, or until the beef is tender and the vegetables are roasted to your liking.

  • 6

    Remove from oven, let rest for a few minutes, then slice the pot roast and serve it alongside the roasted root vegetables.