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 a refined twist on a classic comfort meal with succulent lean beef, robustly crusted in a medley of fresh herbs, served alongside a colorful array of roasted root vegetables. This dish balances tender meat and crispy exterior with the natural sweetness of carrots, parsnips, and turnips for a flavorful, satisfying meal.

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NUTRITION

468kcal
Protein
38.9g
Fat
18.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Pot Roast (170g)

1 medium Carrot (61g)

1 medium Parsnip (133g)

1 small Turnip (116g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the lean beef dry with paper towels. In a small bowl, combine the fresh rosemary, fresh thyme, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the beef to create a crust.

  • 4

    Heat a cast iron skillet over medium-high heat and add the olive oil. Sear the beef on all sides until the crust is lightly browned, about 2-3 minutes per side.

  • 5

    While searing, peel (if desired) and cut the carrot, parsnip, and turnip into uniform chunks.

  • 6

    Place the seared beef in an oven-safe dish and surround it with the chopped root vegetables.

  • 7

    Cover the dish with a lid or foil, and roast in the oven for about 45-55 minutes until the roast is tender and the vegetables are soft.

  • 8

    Let the roast rest for 5 minutes before slicing. Serve slices of the herb-crusted beef with a generous serving of 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 a refined twist on a classic comfort meal with succulent lean beef, robustly crusted in a medley of fresh herbs, served alongside a colorful array of roasted root vegetables. This dish balances tender meat and crispy exterior with the natural sweetness of carrots, parsnips, and turnips for a flavorful, satisfying meal.

NUTRITION

468kcal
Protein
38.9g
Fat
18.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Pot Roast (170g)

1 medium Carrot (61g)

1 medium Parsnip (133g)

1 small Turnip (116g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the lean beef dry with paper towels. In a small bowl, combine the fresh rosemary, fresh thyme, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the beef to create a crust.

  • 4

    Heat a cast iron skillet over medium-high heat and add the olive oil. Sear the beef on all sides until the crust is lightly browned, about 2-3 minutes per side.

  • 5

    While searing, peel (if desired) and cut the carrot, parsnip, and turnip into uniform chunks.

  • 6

    Place the seared beef in an oven-safe dish and surround it with the chopped root vegetables.

  • 7

    Cover the dish with a lid or foil, and roast in the oven for about 45-55 minutes until the roast is tender and the vegetables are soft.

  • 8

    Let the roast rest for 5 minutes before slicing. Serve slices of the herb-crusted beef with a generous serving of roasted root vegetables.