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 rich flavors of a tender pot roast featuring a lean beef cut encrusted with aromatic herbs, accompanied by a medley of roasted carrots, parsnips, and onions. This balanced dish offers a delightful blend of savory meat and naturally sweet root vegetables, perfect for a nourishing dinner that keeps you satisfied without weighing you down.

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NUTRITION

402kcal
Protein
43.3g
Fat
14.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 Yellow Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Pat the beef dry and season lightly with salt and pepper. Finely chop the garlic, rosemary, and thyme together to create the herb crust.

  • 3

    Rub the herb mixture evenly over the beef roast.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef roast on all sides until a golden crust forms.

  • 5

    Prepare the root vegetables: peel and cut the carrot and parsnip into uniform pieces, and slice the onion into wedges.

  • 6

    Arrange the vegetables around the beef in the skillet.

  • 7

    Transfer the skillet to the preheated oven and roast for 45-55 minutes, or until the beef is cooked to your preferred level of doneness and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the beef and 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 the rich flavors of a tender pot roast featuring a lean beef cut encrusted with aromatic herbs, accompanied by a medley of roasted carrots, parsnips, and onions. This balanced dish offers a delightful blend of savory meat and naturally sweet root vegetables, perfect for a nourishing dinner that keeps you satisfied without weighing you down.

NUTRITION

402kcal
Protein
43.3g
Fat
14.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 Yellow Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Pat the beef dry and season lightly with salt and pepper. Finely chop the garlic, rosemary, and thyme together to create the herb crust.

  • 3

    Rub the herb mixture evenly over the beef roast.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef roast on all sides until a golden crust forms.

  • 5

    Prepare the root vegetables: peel and cut the carrot and parsnip into uniform pieces, and slice the onion into wedges.

  • 6

    Arrange the vegetables around the beef in the skillet.

  • 7

    Transfer the skillet to the preheated oven and roast for 45-55 minutes, or until the beef is cooked to your preferred level of doneness and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the beef and serve with the roasted vegetables.