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 comforting take on a classic pot roast, featuring tender, flavor-packed beef enhanced with a robust herb crust and accompanied by a medley of hearty root vegetables. This dish offers a rustic yet sophisticated blend of aromatic rosemary and thyme, perfectly paired with the natural sweetness of carrots, parsnips, and turnips.

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NUTRITION

428kcal
Protein
31.6g
Fat
21g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 small Turnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Pat the beef dry with paper towels. Rub the beef with olive oil, then season generously with salt, pepper, chopped rosemary, and thyme to form a herb crust.

  • 3

    Prepare the root vegetables by peeling (if desired) and chopping the carrot, parsnip, and turnip into uniform pieces.

  • 4

    In an oven-safe pot or Dutch oven, sear the herb-crusted beef over medium-high heat for about 2-3 minutes on each side until browned.

  • 5

    Add the chopped root vegetables to the pot around the beef.

  • 6

    Cover the pot with a lid, and transfer it to the preheated oven. Braise for approximately 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 7

    Remove the pot from the oven and let it rest for a few minutes before slicing. Serve the beef slices with a generous serving of the roasted root 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 comforting take on a classic pot roast, featuring tender, flavor-packed beef enhanced with a robust herb crust and accompanied by a medley of hearty root vegetables. This dish offers a rustic yet sophisticated blend of aromatic rosemary and thyme, perfectly paired with the natural sweetness of carrots, parsnips, and turnips.

NUTRITION

428kcal
Protein
31.6g
Fat
21g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Pot Roast

1 medium Carrot

1 small Parsnip

1 small Turnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Pat the beef dry with paper towels. Rub the beef with olive oil, then season generously with salt, pepper, chopped rosemary, and thyme to form a herb crust.

  • 3

    Prepare the root vegetables by peeling (if desired) and chopping the carrot, parsnip, and turnip into uniform pieces.

  • 4

    In an oven-safe pot or Dutch oven, sear the herb-crusted beef over medium-high heat for about 2-3 minutes on each side until browned.

  • 5

    Add the chopped root vegetables to the pot around the beef.

  • 6

    Cover the pot with a lid, and transfer it to the preheated oven. Braise for approximately 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 7

    Remove the pot from the oven and let it rest for a few minutes before slicing. Serve the beef slices with a generous serving of the roasted root vegetables.