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

Savor a warm, comforting dish featuring tender slices of pot roast encrusted with fresh herbs and accompanied by a medley of roasted root vegetables. The succulent beef is harmonized with the sweetness of carrots and parsnips, seasoned perfectly with rosemary, thyme and a hint of garlic for an aromatic finish.

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NUTRITION

339kcal
Protein
38.1g
Fat
12.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef dry and season generously with salt, pepper, rosemary, and thyme. Press gently to ensure the herbs adhere to the meat.

  • 3

    Heat a skillet over medium-high heat. Sear the beef on all sides until a browned crust forms, about 2 minutes per side.

  • 4

    While the beef is searing, peel and cut the carrot and parsnip into bite-sized pieces. Toss the vegetables with a pinch of salt, pepper, and minced garlic.

  • 5

    Place the seared beef and the prepared root vegetables in an oven-safe dish. If desired, add a splash of water or broth to keep it moist during roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the beef reaches your preferred doneness.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the beef and serving 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

Savor a warm, comforting dish featuring tender slices of pot roast encrusted with fresh herbs and accompanied by a medley of roasted root vegetables. The succulent beef is harmonized with the sweetness of carrots and parsnips, seasoned perfectly with rosemary, thyme and a hint of garlic for an aromatic finish.

NUTRITION

339kcal
Protein
38.1g
Fat
12.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the beef dry and season generously with salt, pepper, rosemary, and thyme. Press gently to ensure the herbs adhere to the meat.

  • 3

    Heat a skillet over medium-high heat. Sear the beef on all sides until a browned crust forms, about 2 minutes per side.

  • 4

    While the beef is searing, peel and cut the carrot and parsnip into bite-sized pieces. Toss the vegetables with a pinch of salt, pepper, and minced garlic.

  • 5

    Place the seared beef and the prepared root vegetables in an oven-safe dish. If desired, add a splash of water or broth to keep it moist during roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the beef reaches your preferred doneness.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the beef and serving with the roasted vegetables.