Herb-Crusted 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 Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pot Roast with Root Vegetables

Savor a classic pot roast infused with aromatic herbs and accompanied by tender, caramelized root vegetables. This dish combines a perfectly seared beef roast with carrots, parsnips, and onions, all enhanced by fresh garlic, rosemary, and thyme. Its rustic presentation and balanced flavors make it an ideal comfort meal for any dinner table.

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NUTRITION

479kcal
Protein
34.8g
Fat
22.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Pat the beef chuck roast dry with paper towels. Season it generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add the beef roast and sear on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef is searing, roughly chop the carrot, parsnip, and onion into uniform pieces. Mince the garlic.

  • 5

    Once the beef is browned, remove it temporarily from the skillet. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.

  • 6

    Return the beef to the skillet and add the chopped vegetables around it. Season the vegetables lightly with salt and pepper.

  • 7

    Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Allow the pot roast to braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are softened.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the roast against the grain and serve with the vegetables.

Herb-Crusted 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 Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pot Roast with Root Vegetables

Savor a classic pot roast infused with aromatic herbs and accompanied by tender, caramelized root vegetables. This dish combines a perfectly seared beef roast with carrots, parsnips, and onions, all enhanced by fresh garlic, rosemary, and thyme. Its rustic presentation and balanced flavors make it an ideal comfort meal for any dinner table.

NUTRITION

479kcal
Protein
34.8g
Fat
22.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Pat the beef chuck roast dry with paper towels. Season it generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add the beef roast and sear on all sides until browned, about 2-3 minutes per side.

  • 4

    While the beef is searing, roughly chop the carrot, parsnip, and onion into uniform pieces. Mince the garlic.

  • 5

    Once the beef is browned, remove it temporarily from the skillet. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.

  • 6

    Return the beef to the skillet and add the chopped vegetables around it. Season the vegetables lightly with salt and pepper.

  • 7

    Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Allow the pot roast to braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are softened.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the roast against the grain and serve with the vegetables.