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 hearty twist on a classic pot roast with a delightful herb crust. Tender, lean beef is seasoned with fresh rosemary, thyme, and garlic, then roasted alongside a medley of root vegetables including carrots, parsnips, and red potatoes. This comforting dish delivers a balanced plate of protein, natural sweetness from the vegetables, and an aromatic herb-infused finish, perfect for a satisfying dinner.

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NUTRITION

392kcal
Protein
38.4g
Fat
14.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1/2 medium Red Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef dry with paper towels, then season generously with freshly chopped rosemary, thyme, and minced garlic. Drizzle a little olive oil over the beef to help the herbs adhere.

  • 3

    Prepare the vegetables by peeling (if desired) and cutting the carrot, parsnip, and red potato into uniform bite-sized pieces.

  • 4

    Place the seasoned beef in a baking dish and arrange the root vegetables around it. Drizzle any remaining olive oil over the vegetables and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Midway through cooking, spoon some of the pan juices over the top to keep the meat moist.

  • 6

    Once done, remove from the oven and let rest for a few minutes before slicing the beef against the grain. Serve with the roasted 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 hearty twist on a classic pot roast with a delightful herb crust. Tender, lean beef is seasoned with fresh rosemary, thyme, and garlic, then roasted alongside a medley of root vegetables including carrots, parsnips, and red potatoes. This comforting dish delivers a balanced plate of protein, natural sweetness from the vegetables, and an aromatic herb-infused finish, perfect for a satisfying dinner.

NUTRITION

392kcal
Protein
38.4g
Fat
14.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 medium Parsnip

1/2 medium Red Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef dry with paper towels, then season generously with freshly chopped rosemary, thyme, and minced garlic. Drizzle a little olive oil over the beef to help the herbs adhere.

  • 3

    Prepare the vegetables by peeling (if desired) and cutting the carrot, parsnip, and red potato into uniform bite-sized pieces.

  • 4

    Place the seasoned beef in a baking dish and arrange the root vegetables around it. Drizzle any remaining olive oil over the vegetables and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Midway through cooking, spoon some of the pan juices over the top to keep the meat moist.

  • 6

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