YOUR SOLIN GENERATED RECIPE
Herb-Crusted Tender Pot Roast with Root Vegetables
Savor a hearty and rustic dish featuring a tender, herb-crusted pot roast paired with a medley of roasted root vegetables. This dish delivers deep, savory flavors from slow-cooked beef, accented by the warm sweetness of carrots, parsnips, and red onions infused with fresh rosemary and thyme. Perfectly balanced for a nourishing dinner that satisfies both taste and nutritional goals.
INGREDIENTS
6 ounces Beef Pot Roast
1 medium Carrot
1 medium Parsnip
1/4 portion Red Onion
1 clove Garlic
1 teaspoon Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
PREPARATION
Preheat your oven to 350°F (175°C).
Pat the beef pot roast dry with paper towels. Season both sides generously with salt, pepper, and finely chopped fresh rosemary and thyme.
Heat a heavy, oven-safe skillet over medium-high heat. Drizzle olive oil in the pan.
Sear the beef on all sides until a rich brown crust forms, about 2-3 minutes per side.
While the beef is searing, peel and cut the carrot and parsnip into uniformly sized chunks. Slice the red onion into thick wedges and mince the garlic.
Scatter the chopped root vegetables, red onion, and garlic around the beef in the skillet.
Place the skillet in the preheated oven and roast for about 35-40 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.
Remove the skillet from the oven. Let the beef rest for 5 minutes before slicing against the grain.
Serve the sliced herb-crusted beef along with the roasted root vegetables. Enjoy the hearty, flavorful, and balanced meal.