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 comforting flavors of this herb-crusted pot roast paired with tender root vegetables. A refined take on a classic, featuring succulent beef enhanced with fresh rosemary and thyme, complemented by the natural sweetness of carrots and parsnips. A well-balanced meal perfect for any time of day.

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NUTRITION

428kcal
Protein
36.2g
Fat
20.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast, trimmed

1 Large Egg

1 medium Carrot

1 medium Parsnip

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the beef roast with salt, pepper, minced garlic, fresh rosemary, and thyme.

  • 3

    Sear the beef roast on all sides in the hot skillet until browned, about 2-3 minutes per side.

  • 4

    Transfer the roast to a slow cooker. Add peeled and chopped carrots and parsnips around the meat.

  • 5

    Pour a small amount of water or low-sodium beef broth to help create steam and tenderize the meat.

  • 6

    Cook on low for 6-8 hours or until the beef is tender.

  • 7

    About 10 minutes before serving, cook a large egg to your preference (poached or soft boiled) to boost protein.

  • 8

    Plate a portion of the roast with vegetables and top with the cooked egg. Drizzle any remaining juices from the slow cooker over the dish.

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 comforting flavors of this herb-crusted pot roast paired with tender root vegetables. A refined take on a classic, featuring succulent beef enhanced with fresh rosemary and thyme, complemented by the natural sweetness of carrots and parsnips. A well-balanced meal perfect for any time of day.

NUTRITION

428kcal
Protein
36.2g
Fat
20.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Chuck Roast, trimmed

1 Large Egg

1 medium Carrot

1 medium Parsnip

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the beef roast with salt, pepper, minced garlic, fresh rosemary, and thyme.

  • 3

    Sear the beef roast on all sides in the hot skillet until browned, about 2-3 minutes per side.

  • 4

    Transfer the roast to a slow cooker. Add peeled and chopped carrots and parsnips around the meat.

  • 5

    Pour a small amount of water or low-sodium beef broth to help create steam and tenderize the meat.

  • 6

    Cook on low for 6-8 hours or until the beef is tender.

  • 7

    About 10 minutes before serving, cook a large egg to your preference (poached or soft boiled) to boost protein.

  • 8

    Plate a portion of the roast with vegetables and top with the cooked egg. Drizzle any remaining juices from the slow cooker over the dish.