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

A comforting, herb-infused pot roast paired with tender root vegetables, offering a delightful blend of savory meat and naturally sweet, roasted veggies. Perfectly crisp on the outside with a succulent, juicy interior, this dish is ideal for a satisfying meal any time of day.

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NUTRITION

507kcal
Protein
44.2g
Fat
24.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the beef roast with salt, pepper, and finely chopped rosemary and thyme.

  • 3

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

  • 4

    Slice the carrot, parsnip, and onion into large chunks. Arrange them around the beef in the skillet.

  • 5

    Add a few additional whole sprigs of rosemary and thyme on top for extra aroma.

  • 6

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired level of tenderness and the vegetables are cooked through.

  • 7

    Remove from oven, let rest for a few minutes, then slice 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

A comforting, herb-infused pot roast paired with tender root vegetables, offering a delightful blend of savory meat and naturally sweet, roasted veggies. Perfectly crisp on the outside with a succulent, juicy interior, this dish is ideal for a satisfying meal any time of day.

NUTRITION

507kcal
Protein
44.2g
Fat
24.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the beef roast with salt, pepper, and finely chopped rosemary and thyme.

  • 3

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

  • 4

    Slice the carrot, parsnip, and onion into large chunks. Arrange them around the beef in the skillet.

  • 5

    Add a few additional whole sprigs of rosemary and thyme on top for extra aroma.

  • 6

    Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the beef reaches your desired level of tenderness and the vegetables are cooked through.

  • 7

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