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 warm, hearty flavors of tender beef accented with an herby crust and complemented by a medley of roasted root vegetables. This balanced dish offers a satisfying blend of savory roast and sweet earthiness, making it a comforting meal ideal for any time of the day.

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NUTRITION

369kcal
Protein
39.0g
Fat
14.9g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Roast Beef

1 medium Carrot

1 cup Parsnip (diced)

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary, chopped

1 teaspoon Fresh Thyme, chopped

2 cloves Garlic, minced

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

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

  • 2

    Pat the roast beef dry with a paper towel. In a small bowl, mix chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Rub the herb mixture evenly over the beef, ensuring all sides are well coated.

  • 4

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

  • 5

    Add diced parsnips and sliced carrot to the skillet around the beef.

  • 6

    Transfer the skillet to the oven and roast for 20-25 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 7

    Remove from oven and let rest for 5 minutes before slicing. Serve the sliced roast 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 warm, hearty flavors of tender beef accented with an herby crust and complemented by a medley of roasted root vegetables. This balanced dish offers a satisfying blend of savory roast and sweet earthiness, making it a comforting meal ideal for any time of the day.

NUTRITION

369kcal
Protein
39.0g
Fat
14.9g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Roast Beef

1 medium Carrot

1 cup Parsnip (diced)

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary, chopped

1 teaspoon Fresh Thyme, chopped

2 cloves Garlic, minced

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

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

  • 2

    Pat the roast beef dry with a paper towel. In a small bowl, mix chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Rub the herb mixture evenly over the beef, ensuring all sides are well coated.

  • 4

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

  • 5

    Add diced parsnips and sliced carrot to the skillet around the beef.

  • 6

    Transfer the skillet to the oven and roast for 20-25 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 7

    Remove from oven and let rest for 5 minutes before slicing. Serve the sliced roast with the roasted root vegetables.