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

Enjoy a comforting twist on a classic pot roast, where tender, lean beef meets a medley of roasted root vegetables with a fragrant herb crust. This meal is hearty yet light, with perfectly balanced flavors of garlic, rosemary, and thyme, offering a satisfying and wholesome dining experience.

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NUTRITION

362kcal
Protein
37.3g
Fat
16.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F. Pat the beef dry with paper towels and season generously with salt, pepper, rosemary, and thyme.

  • 2

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

  • 3

    While the beef is searing, peel and chop the carrot, parsnip, and quarter the onion. Mince the garlic.

  • 4

    Once the beef is browned, remove it from the skillet temporarily and add the prepared vegetables. Sauté them for 2-3 minutes until slightly softened, stirring occasionally.

  • 5

    Nestle the beef back into the skillet with the vegetables. Sprinkle the minced garlic over the top.

  • 6

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare or adjust to desired doneness.

  • 7

    Remove the skillet from the oven, let the roast rest for about 5 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

Enjoy a comforting twist on a classic pot roast, where tender, lean beef meets a medley of roasted root vegetables with a fragrant herb crust. This meal is hearty yet light, with perfectly balanced flavors of garlic, rosemary, and thyme, offering a satisfying and wholesome dining experience.

NUTRITION

362kcal
Protein
37.3g
Fat
16.7g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F. Pat the beef dry with paper towels and season generously with salt, pepper, rosemary, and thyme.

  • 2

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

  • 3

    While the beef is searing, peel and chop the carrot, parsnip, and quarter the onion. Mince the garlic.

  • 4

    Once the beef is browned, remove it from the skillet temporarily and add the prepared vegetables. Sauté them for 2-3 minutes until slightly softened, stirring occasionally.

  • 5

    Nestle the beef back into the skillet with the vegetables. Sprinkle the minced garlic over the top.

  • 6

    Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare or adjust to desired doneness.

  • 7

    Remove the skillet from the oven, let the roast rest for about 5 minutes, then slice the beef and serve with the roasted root vegetables.