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 deep flavors of a tender, herb-crusted pot roast paired with a medley of subtly sweet root vegetables. This dish highlights a perfectly seared beef roast seasoned with fresh rosemary and thyme, joined by lightly roasted carrots, parsnips, and a hint of onion. Each bite delivers a satisfying balance of savory and aromatic notes, making it a wholesome and comforting meal.

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NUTRITION

377kcal
Protein
42.1g
Fat
16.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Yellow Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef roast dry with a paper towel. Season generously with salt, pepper, and freshly chopped rosemary and thyme.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the roast on all sides until a brown crust forms, about 2-3 minutes per side.

  • 4

    While searing, chop the carrot, parsnip, and yellow onion into evenly sized pieces.

  • 5

    Place the seared beef in a baking dish and surround it with the prepared vegetables.

  • 6

    Cover the dish with aluminum foil and roast in the oven for 45-60 minutes, or until the beef is tender and the vegetables are cooked through.

  • 7

    Remove the foil, let rest for 5 minutes, slice the beef against the grain, and serve alongside 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 deep flavors of a tender, herb-crusted pot roast paired with a medley of subtly sweet root vegetables. This dish highlights a perfectly seared beef roast seasoned with fresh rosemary and thyme, joined by lightly roasted carrots, parsnips, and a hint of onion. Each bite delivers a satisfying balance of savory and aromatic notes, making it a wholesome and comforting meal.

NUTRITION

377kcal
Protein
42.1g
Fat
16.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1 small Yellow Onion

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Pat the beef roast dry with a paper towel. Season generously with salt, pepper, and freshly chopped rosemary and thyme.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the roast on all sides until a brown crust forms, about 2-3 minutes per side.

  • 4

    While searing, chop the carrot, parsnip, and yellow onion into evenly sized pieces.

  • 5

    Place the seared beef in a baking dish and surround it with the prepared vegetables.

  • 6

    Cover the dish with aluminum foil and roast in the oven for 45-60 minutes, or until the beef is tender and the vegetables are cooked through.

  • 7

    Remove the foil, let rest for 5 minutes, slice the beef against the grain, and serve alongside the roasted root vegetables.