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 inviting take on a classic pot roast, where lean tender beef meets an array of sweet and earthy root vegetables. Lightly seasoned with fresh herbs and a hint of garlic, this dish offers a delightful balance of flavors and textures, making it a hearty yet wholesome option for dinner.

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NUTRITION

359kcal
Protein
37.3g
Fat
14.7g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1/4 cup chopped Onion

1 clove Garlic

1/2 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Pat the beef dry with paper towels. Season it generously with salt and black pepper.

  • 3

    Mix the chopped rosemary, thyme, and minced garlic with olive oil to form an herb paste.

  • 4

    Coat the beef evenly with the herb paste, ensuring the crust is well formed.

  • 5

    Place the beef in a baking dish and surround it with carrots, parsnips, and chopped onions.

  • 6

    Cover the dish with aluminum foil and roast in the oven for about 1.5 hours or until the beef becomes tender.

  • 7

    Remove the foil during the last 15 minutes of cooking to allow the crust to crisp slightly.

  • 8

    Let the pot roast rest for about 5 minutes before slicing and serving 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 inviting take on a classic pot roast, where lean tender beef meets an array of sweet and earthy root vegetables. Lightly seasoned with fresh herbs and a hint of garlic, this dish offers a delightful balance of flavors and textures, making it a hearty yet wholesome option for dinner.

NUTRITION

359kcal
Protein
37.3g
Fat
14.7g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

1/4 cup chopped Onion

1 clove Garlic

1/2 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Pat the beef dry with paper towels. Season it generously with salt and black pepper.

  • 3

    Mix the chopped rosemary, thyme, and minced garlic with olive oil to form an herb paste.

  • 4

    Coat the beef evenly with the herb paste, ensuring the crust is well formed.

  • 5

    Place the beef in a baking dish and surround it with carrots, parsnips, and chopped onions.

  • 6

    Cover the dish with aluminum foil and roast in the oven for about 1.5 hours or until the beef becomes tender.

  • 7

    Remove the foil during the last 15 minutes of cooking to allow the crust to crisp slightly.

  • 8

    Let the pot roast rest for about 5 minutes before slicing and serving alongside the roasted root vegetables.