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 comforting plate of tender, herb-crusted pot roast accompanied by a medley of roasted root vegetables. This dish features a succulent cut of lean beef, perfectly seasoned with garlic, rosemary, and thyme, paired with sweet carrots, earthy parsnips, and red onion for a satisfying, balanced meal.

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NUTRITION

402kcal
Protein
38.5g
Fat
18.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/2 unit Red Onion

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the beef dry with paper towels. Rub both sides with salt, pepper, garlic, rosemary, and thyme.

  • 3

    Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side.

  • 4

    While searing the beef, peel and cut the carrot, parsnip, and red onion into uniform chunks.

  • 5

    Once the beef is seared, add the prepared vegetables to the skillet around the roast. Sprinkle a little extra salt and pepper over the vegetables.

  • 6

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 7

    Remove from the oven, let the roast rest for a few minutes before slicing against the grain.

  • 8

    Plate the sliced beef along with the roasted vegetables and serve warm.

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 comforting plate of tender, herb-crusted pot roast accompanied by a medley of roasted root vegetables. This dish features a succulent cut of lean beef, perfectly seasoned with garlic, rosemary, and thyme, paired with sweet carrots, earthy parsnips, and red onion for a satisfying, balanced meal.

NUTRITION

402kcal
Protein
38.5g
Fat
18.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/2 unit Red Onion

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the beef dry with paper towels. Rub both sides with salt, pepper, garlic, rosemary, and thyme.

  • 3

    Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side.

  • 4

    While searing the beef, peel and cut the carrot, parsnip, and red onion into uniform chunks.

  • 5

    Once the beef is seared, add the prepared vegetables to the skillet around the roast. Sprinkle a little extra salt and pepper over the vegetables.

  • 6

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 7

    Remove from the oven, let the roast rest for a few minutes before slicing against the grain.

  • 8

    Plate the sliced beef along with the roasted vegetables and serve warm.