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 rustic charm of tender beef roast paired with a medley of sweet carrots, earthy parsnips, and caramelized red onions, all enrobed in fragrant rosemary, thyme, and garlic. This dish offers a delightful balance of herbaceous aroma and hearty flavors, perfect for a wholesome dinner that satisfies both palate and nutritional goals.

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NUTRITION

374kcal
Protein
37.1g
Fat
14.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef roast with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the beef on all sides until golden brown.

  • 4

    Add chopped carrot, parsnip, and red onion to the skillet, arranging them around the beef.

  • 5

    Transfer the skillet to the oven and roast for about 25-30 minutes, or until the beef is tender and the vegetables are soft.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the beef against the grain and serve with 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 the rustic charm of tender beef roast paired with a medley of sweet carrots, earthy parsnips, and caramelized red onions, all enrobed in fragrant rosemary, thyme, and garlic. This dish offers a delightful balance of herbaceous aroma and hearty flavors, perfect for a wholesome dinner that satisfies both palate and nutritional goals.

NUTRITION

374kcal
Protein
37.1g
Fat
14.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef roast with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the beef on all sides until golden brown.

  • 4

    Add chopped carrot, parsnip, and red onion to the skillet, arranging them around the beef.

  • 5

    Transfer the skillet to the oven and roast for about 25-30 minutes, or until the beef is tender and the vegetables are soft.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the beef against the grain and serve with the roasted root vegetables.