Herb-Crusted Italian Pot Roast with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Italian Pot Roast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Italian Pot Roast with Roasted Vegetables

Savor the rich flavors of tender beef pot roast encrusted with a medley of Italian herbs, paired with a colorful array of roasted vegetables. This dish delivers a beautiful balance of savory and fresh tastes, bringing a satisfying and hearty meal ideal for dinner.

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NUTRITION

411kcal
Protein
34.7g
Fat
23.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Carrot

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

1 tsp Italian Herbs

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef pot roast dry with paper towels. In a small bowl, combine the Italian herbs and garlic powder.

  • 3

    Season the beef evenly with the herb mixture. Drizzle with olive oil to help the herbs adhere and encourage a crispy crust.

  • 4

    Place the seasoned beef in a roasting pan.

  • 5

    Chop the carrot, red bell pepper, zucchini, and red onion into uniform pieces. Arrange them around the beef in the pan.

  • 6

    Lightly toss the vegetables with a bit of extra olive oil if desired, and season with a pinch more herbs and garlic powder.

  • 7

    Roast in the preheated oven for about 40-50 minutes, or until the beef reaches your preferred level of doneness and the vegetables are tender.

  • 8

    Let the roast rest for 5 minutes before slicing. Serve portions of the beef alongside a generous serving of roasted vegetables.

Herb-Crusted Italian Pot Roast with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Italian Pot Roast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Italian Pot Roast with Roasted Vegetables

Savor the rich flavors of tender beef pot roast encrusted with a medley of Italian herbs, paired with a colorful array of roasted vegetables. This dish delivers a beautiful balance of savory and fresh tastes, bringing a satisfying and hearty meal ideal for dinner.

NUTRITION

411kcal
Protein
34.7g
Fat
23.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Pot Roast

1 medium Carrot

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

1 tsp Italian Herbs

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef pot roast dry with paper towels. In a small bowl, combine the Italian herbs and garlic powder.

  • 3

    Season the beef evenly with the herb mixture. Drizzle with olive oil to help the herbs adhere and encourage a crispy crust.

  • 4

    Place the seasoned beef in a roasting pan.

  • 5

    Chop the carrot, red bell pepper, zucchini, and red onion into uniform pieces. Arrange them around the beef in the pan.

  • 6

    Lightly toss the vegetables with a bit of extra olive oil if desired, and season with a pinch more herbs and garlic powder.

  • 7

    Roast in the preheated oven for about 40-50 minutes, or until the beef reaches your preferred level of doneness and the vegetables are tender.

  • 8

    Let the roast rest for 5 minutes before slicing. Serve portions of the beef alongside a generous serving of roasted vegetables.