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 hearty, savory balance of tender pot roast crusted with robust herbs and complemented by a medley of sweet root vegetables. This dish combines succulent beef with roasted carrots and parsnips, finished with a drizzle of olive oil and a fragrant blend of rosemary and thyme, for a comforting meal perfect for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

329kcal
Protein
36.6g
Fat
14.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast

½ cup chopped Carrots

½ cup chopped Parsnips

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the 5 oz beef pot roast dry with paper towels, then season generously with salt and black pepper.

  • 3

    Mix the fresh rosemary and thyme, then press the herb blend onto the surface of the beef to create a flavorful crust.

  • 4

    In an oven-safe skillet or roasting pan, warm the olive oil over medium heat and sear the beef on all sides until browned.

  • 5

    Add the chopped carrots and parsnips around the beef in the pan.

  • 6

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

  • 7

    Remove from oven, let rest for a few minutes, then slice the beef and serve with 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 the hearty, savory balance of tender pot roast crusted with robust herbs and complemented by a medley of sweet root vegetables. This dish combines succulent beef with roasted carrots and parsnips, finished with a drizzle of olive oil and a fragrant blend of rosemary and thyme, for a comforting meal perfect for any time of the day.

NUTRITION

329kcal
Protein
36.6g
Fat
14.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Pot Roast

½ cup chopped Carrots

½ cup chopped Parsnips

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Pat the 5 oz beef pot roast dry with paper towels, then season generously with salt and black pepper.

  • 3

    Mix the fresh rosemary and thyme, then press the herb blend onto the surface of the beef to create a flavorful crust.

  • 4

    In an oven-safe skillet or roasting pan, warm the olive oil over medium heat and sear the beef on all sides until browned.

  • 5

    Add the chopped carrots and parsnips around the beef in the pan.

  • 6

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

  • 7

    Remove from oven, let rest for a few minutes, then slice the beef and serve with the roasted root vegetables.