Name: Herb-Crusted Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Roast (Top Sirloin Tip); 1 medium Carrot; 1/2 medium Parsnip; 1 tsp Olive Oil; 1 tbsp Fresh Rosemary; 1 tbsp Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor this hearty yet clean pot roast featuring a lean cut of beef encrusted with fragrant herbs, perfectly paired with tender roasted root vegetables. A satisfying balance of savory beef, sweet carrots, and earthy parsnips, all lightly drizzled with olive oil for a golden finish.

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NUTRITION

Protein

33.8g

Fat

19.9g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Roast (Top Sirloin Tip)

1 medium Carrot

1/2 medium Parsnip

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Pat the beef dry with a paper towel. In a small bowl, mix together chopped fresh rosemary, thyme, salt, and pepper.
3
Brush the beef lightly with olive oil, then evenly press the herb mixture onto all sides of the roast.
4
Peel the carrot and parsnip. Cut them into evenly sized pieces for uniform roasting.
5
Place the seasoned beef and chopped root vegetables in a roasting pan. Arrange the vegetables around the roast.
6
Roast in the preheated oven for about 25-30 minutes or until the beef reaches your desired degree of doneness and the vegetables are tender.
7
Remove from the oven, let the roast rest for a few minutes before slicing, and serve with the roasted vegetables.