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 the warmth of this beautifully herb-crusted pot roast paired with a medley of roasted root vegetables. Tender slices of lean beef are enhanced with aromatic rosemary and thyme, perfectly complementing the natural sweetness of carrots and parsnips for a well-rounded, comforting meal.

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NUTRITION

418kcal
Protein
37.2g
Fat
19.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast (170g)

1 cup chopped Carrots (122g)

0.5 cup chopped Parsnips (60g)

1 tsp Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the beef dry with a paper towel. Season both sides with salt and pepper.

  • 3

    In a small bowl, finely chop the garlic, rosemary, and thyme to create your herb mixture.

  • 4

    Rub the herb mixture evenly over the beef to form a crust.

  • 5

    Heat olive oil in a cast iron skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 6

    Add the chopped carrots and parsnips to the skillet around the beef.

  • 7

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the beef reaches your desired level of doneness, and the vegetables are tender.

  • 8

    Remove from the oven and let the roast rest for 5 minutes before slicing.

  • 9

    Serve slices of the herb-crusted roast with a generous serving of 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 the warmth of this beautifully herb-crusted pot roast paired with a medley of roasted root vegetables. Tender slices of lean beef are enhanced with aromatic rosemary and thyme, perfectly complementing the natural sweetness of carrots and parsnips for a well-rounded, comforting meal.

NUTRITION

418kcal
Protein
37.2g
Fat
19.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Pot Roast (170g)

1 cup chopped Carrots (122g)

0.5 cup chopped Parsnips (60g)

1 tsp Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the beef dry with a paper towel. Season both sides with salt and pepper.

  • 3

    In a small bowl, finely chop the garlic, rosemary, and thyme to create your herb mixture.

  • 4

    Rub the herb mixture evenly over the beef to form a crust.

  • 5

    Heat olive oil in a cast iron skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 6

    Add the chopped carrots and parsnips to the skillet around the beef.

  • 7

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the beef reaches your desired level of doneness, and the vegetables are tender.

  • 8

    Remove from the oven and let the roast rest for 5 minutes before slicing.

  • 9

    Serve slices of the herb-crusted roast with a generous serving of roasted root vegetables.