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 Lean Beef Pot Roast (~142g); 1 medium Carrot (~61g); 1 small Parsnip (~80g); 0.5 medium Onion (~55g); 1 tsp Olive Oil (~4.5g); 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 0.25 tsp Garlic Powder

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 a rustic twist on pot roast with a fragrant herb crust and a medley of roasted root vegetables. The tender lean beef marries beautifully with sweet carrots, earthy parsnip, and aromatic onions, all lightly infused with rosemary, thyme, and garlic for a comforting meal that’s both hearty and healthful.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37g

Fat

14.8g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast (~142g)

1 medium Carrot (~61g)

1 small Parsnip (~80g)

0.5 medium Onion (~55g)

1 tsp Olive Oil (~4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.25 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F.
2
Pat the beef dry with paper towels. Brush with olive oil and season evenly with fresh rosemary, thyme, garlic powder, salt, and pepper.
3
Place the beef in an oven-safe dish. Arrange chopped carrots, parsnip, and sliced onion around the meat.
4
Roast in the oven for approximately 45-55 minutes or until the vegetables are tender and the beef reaches your desired level of doneness.
5
Remove the dish from the oven and let the beef rest for 5-10 minutes before slicing.
6
Serve slices of the herb-crusted beef with a generous share of roasted root vegetables.