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 a rustic, herb-crusted pot roast paired with roasted root vegetables. This dish showcases tender, lean beef enhanced by aromatic rosemary and thyme, nestled amongst caramelized carrots, parsnips, and onions. A light finish with a drizzle of olive oil brings the medley together into a nourishing and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
35.8g
Fat
11.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the lean pot roast dry with paper towels. Season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    While the beef sears, peel and roughly chop the carrot, parsnip, and onion into uniform pieces.

  • 5

    Add the chopped root vegetables around the beef in the skillet. Toss lightly with the remaining herbs and a pinch of salt and pepper.

  • 6

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the beef reaches an internal temperature suitable for medium-rare to medium and the vegetables are tender.

  • 7

    Remove from the oven and let the roast rest for 5 minutes before slicing. Serve slices of the herb-crusted pot roast with a generous portion of 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 a rustic, herb-crusted pot roast paired with roasted root vegetables. This dish showcases tender, lean beef enhanced by aromatic rosemary and thyme, nestled amongst caramelized carrots, parsnips, and onions. A light finish with a drizzle of olive oil brings the medley together into a nourishing and satisfying meal.

NUTRITION

331kcal
Protein
35.8g
Fat
11.9g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the lean pot roast dry with paper towels. Season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef on all sides until a golden crust forms, about 2-3 minutes per side.

  • 4

    While the beef sears, peel and roughly chop the carrot, parsnip, and onion into uniform pieces.

  • 5

    Add the chopped root vegetables around the beef in the skillet. Toss lightly with the remaining herbs and a pinch of salt and pepper.

  • 6

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the beef reaches an internal temperature suitable for medium-rare to medium and the vegetables are tender.

  • 7

    Remove from the oven and let the roast rest for 5 minutes before slicing. Serve slices of the herb-crusted pot roast with a generous portion of the roasted vegetables.