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: 5 oz Beef Chuck Roast (Lean); 1 medium Carrot; 1 small Parsnip; 1/2 small Yellow Onion; 2 cloves Garlic; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 1 tsp Olive Oil; Pinch of Salt; Pinch of Black Pepper

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 the hearty flavors of slow-cooked beef tender pot roast paired with sweet and earthy root vegetables. The herbaceous crust brings a delightful aroma, while the medley of carrots, parsnips, and onions adds texture and natural sweetness to this comforting dish.

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NUTRITION

Protein

34g

Fat

16.9g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast (Lean)

1 medium Carrot

1 small Parsnip

1/2 small Yellow Onion

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 325°F.
2
Pat the beef roast dry with paper towels. Season generously with salt and pepper.
3
In a skillet over medium-high heat, warm the olive oil. Sear the beef roast until a brown crust forms on all sides (about 2-3 minutes per side).
4
Transfer the seared roast to an oven-safe dish.
5
Chop the carrot, parsnip, and onion into chunks. Mince the garlic.
6
Scatter the chopped vegetables around the roast. Add the minced garlic and tuck in the rosemary and thyme sprigs among the vegetables and meat.
7
Cover the dish with a lid or aluminum foil and braise in the preheated oven for 2 to 2.5 hours, until the beef is tender and the vegetables are soft.
8
Remove from the oven, discard the herb sprigs if desired, and serve a generous portion ensuring you hit your nutritional goals.