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

Enjoy a rustic, savory pot roast featuring lean beef crowned with a fragrant herb crust accompanied by a medley of roasted root vegetables. This dish is delightfully balanced with tender meat, crispy edges, and the natural sweetness of carrots, parsnips, and potatoes, perfect for a nourishing meal.

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NUTRITION

414kcal
Protein
34.7g
Fat
17g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 small Potato

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel and season generously with salt, pepper, rosemary, and thyme.

  • 3

    In an oven-safe skillet, heat olive oil over medium-high heat and sear the beef on all sides until brown, about 2-3 minutes per side.

  • 4

    While the beef sears, wash and roughly chop the carrot, parsnip, and potato into evenly sized pieces.

  • 5

    Add the chopped root vegetables around the beef in the skillet. Optionally drizzle a little more olive oil over the vegetables and sprinkle with additional salt and pepper.

  • 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 oven, let the roast rest for 5 minutes, then slice the beef 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

Enjoy a rustic, savory pot roast featuring lean beef crowned with a fragrant herb crust accompanied by a medley of roasted root vegetables. This dish is delightfully balanced with tender meat, crispy edges, and the natural sweetness of carrots, parsnips, and potatoes, perfect for a nourishing meal.

NUTRITION

414kcal
Protein
34.7g
Fat
17g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 small Potato

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the beef dry with a paper towel and season generously with salt, pepper, rosemary, and thyme.

  • 3

    In an oven-safe skillet, heat olive oil over medium-high heat and sear the beef on all sides until brown, about 2-3 minutes per side.

  • 4

    While the beef sears, wash and roughly chop the carrot, parsnip, and potato into evenly sized pieces.

  • 5

    Add the chopped root vegetables around the beef in the skillet. Optionally drizzle a little more olive oil over the vegetables and sprinkle with additional salt and pepper.

  • 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 oven, let the roast rest for 5 minutes, then slice the beef and serve with the roasted root vegetables.