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 comforting flavors of a classic pot roast reimagined with a herb crust and a medley of sweet root vegetables. This dish features tender, lean beef enhanced with aromatic rosemary and thyme, balanced by the natural sweetness of carrots, parsnips, and onions. Perfectly roasted to bring out deep flavors, it's a hearty yet light meal that fits your nutritional targets.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
36.2g
Fat
22g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

0.5 small Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel. Season it generously with salt and pepper.

  • 3

    Finely chop the garlic, and roughly chop the rosemary and thyme. Rub the beef with olive oil and then coat it with the herb mixture.

  • 4

    Peel and cut the carrot and parsnip into 1-inch chunks. Slice the onion into wedges.

  • 5

    Heat a heavy oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 6

    Add the chopped garlic, onion, carrot, and parsnip around the beef in the pot. Let the vegetables lightly brown for about 2 minutes.

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Roast for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove from the oven and let it rest for a few minutes before slicing. Serve the tender beef 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 comforting flavors of a classic pot roast reimagined with a herb crust and a medley of sweet root vegetables. This dish features tender, lean beef enhanced with aromatic rosemary and thyme, balanced by the natural sweetness of carrots, parsnips, and onions. Perfectly roasted to bring out deep flavors, it's a hearty yet light meal that fits your nutritional targets.

NUTRITION

414kcal
Protein
36.2g
Fat
22g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

0.5 small Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel. Season it generously with salt and pepper.

  • 3

    Finely chop the garlic, and roughly chop the rosemary and thyme. Rub the beef with olive oil and then coat it with the herb mixture.

  • 4

    Peel and cut the carrot and parsnip into 1-inch chunks. Slice the onion into wedges.

  • 5

    Heat a heavy oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 6

    Add the chopped garlic, onion, carrot, and parsnip around the beef in the pot. Let the vegetables lightly brown for about 2 minutes.

  • 7

    Cover the pot with a lid and transfer it to the preheated oven. Roast for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove from the oven and let it rest for a few minutes before slicing. Serve the tender beef with the roasted root vegetables.