Name: Herb-Crusted Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Beef Chuck Roast; 1 medium Carrot; 1 small Parsnip; 1/4 medium Red Onion; 1 tsp Olive Oil; 1/2 tbsp Fresh Rosemary; 1/2 tbsp Fresh Thyme; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor a comforting bowl of tender pot roast crowned with a vibrant herb crust and accompanied by hearty roasted root vegetables. The succulent lean beef is lovingly seasoned with fresh rosemary and thyme, then roasted with sweet carrots, parsnips, and red onions to create a harmoniously balanced dish with rustic flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.8g

Fat

18.9g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tbsp Fresh Rosemary

1/2 tbsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F.
2
Pat the beef dry and season generously with salt and pepper.
3
In a small bowl, mix the chopped rosemary, thyme, and a drizzle of olive oil to form an herb paste.
4
Rub the herb mixture all over the beef, pressing it into the surface.
5
Chop the carrot, parsnip, and red onion into uniform pieces and place them in a roasting pan.
6
Nestle the beef on top of the vegetables.
7
Drizzle any remaining olive oil over the vegetables and season lightly with salt and pepper.
8
Roast in the preheated oven for about 50-60 minutes or until the beef reaches your desired level of doneness and the vegetables are tender.
9
Allow the roast to rest for 5-10 minutes before slicing and serving with the roasted vegetables.