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 rustic elegance of a herb-crusted pot roast nestled atop a medley of roasted root vegetables. This dish features tender lean beef enhanced with aromatic herbs and a hint of garlic, perfectly complemented by the natural sweetness of carrots, parsnips, and red onion. A comforting, balanced dinner that's as visually appealing as it is delicious.

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NUTRITION

412kcal
Protein
37.3g
Fat
14.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the beef dry with a paper towel. Rub the lean pot roast with olive oil, then season generously with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Place the beef in a roasting pan. Surround it with chopped carrot, parsnip, and red onion pieces.

  • 4

    Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired doneness and the vegetables are tender. For medium-rare, you may aim for an internal temperature around 135°F, keeping in mind that residual heat will continue cooking the meat.

  • 5

    Remove from the oven and let the meat rest for a few minutes before slicing. Serve slices of the herb-crusted beef alongside 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 rustic elegance of a herb-crusted pot roast nestled atop a medley of roasted root vegetables. This dish features tender lean beef enhanced with aromatic herbs and a hint of garlic, perfectly complemented by the natural sweetness of carrots, parsnips, and red onion. A comforting, balanced dinner that's as visually appealing as it is delicious.

NUTRITION

412kcal
Protein
37.3g
Fat
14.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the beef dry with a paper towel. Rub the lean pot roast with olive oil, then season generously with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Place the beef in a roasting pan. Surround it with chopped carrot, parsnip, and red onion pieces.

  • 4

    Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired doneness and the vegetables are tender. For medium-rare, you may aim for an internal temperature around 135°F, keeping in mind that residual heat will continue cooking the meat.

  • 5

    Remove from the oven and let the meat rest for a few minutes before slicing. Serve slices of the herb-crusted beef alongside the roasted root vegetables.