Balsamic-Glazed Tender Pot Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Balsamic-Glazed Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Balsamic-Glazed Tender Pot Roast with Root Vegetables

Savor a hearty yet balanced dish featuring lean pot roast beautifully glazed in a tangy balsamic reduction, complemented by tender roasted root vegetables. This vibrant plate brings out natural sweetness and umami, making it a satisfying meal for any time of day.

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NUTRITION

386kcal
Protein
33.0g
Fat
12.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 of a medium Onion

1 tbsp Balsamic Vinegar

1 tsp Honey

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz lean beef pot roast lightly with salt and pepper. In an oven-safe skillet over medium-high heat, sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into uniform chunks, and roughly chop the quartered onion.

  • 4

    Remove the beef from the skillet. Add the chopped vegetables into the skillet with a drizzle of 1 tsp olive oil and sauté for 2 minutes until they begin to soften.

  • 5

    Return the beef to the skillet with the vegetables. In a small bowl, whisk together 1 tbsp balsamic vinegar, 1 tsp honey, and add a sprig of fresh rosemary if desired.

  • 6

    Pour the balsamic glaze over the beef and vegetables.

  • 7

    Cover the skillet with a lid or aluminum foil and transfer it to the oven. Roast for about 25-30 minutes until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove from the oven, let it rest for a few minutes, then serve while warm.

Balsamic-Glazed Tender Pot Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Balsamic-Glazed Tender Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Balsamic-Glazed Tender Pot Roast with Root Vegetables

Savor a hearty yet balanced dish featuring lean pot roast beautifully glazed in a tangy balsamic reduction, complemented by tender roasted root vegetables. This vibrant plate brings out natural sweetness and umami, making it a satisfying meal for any time of day.

NUTRITION

386kcal
Protein
33.0g
Fat
12.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1/4 of a medium Onion

1 tbsp Balsamic Vinegar

1 tsp Honey

1 tsp Extra Virgin Olive Oil

1 sprig Fresh Rosemary (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the 4 oz lean beef pot roast lightly with salt and pepper. In an oven-safe skillet over medium-high heat, sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into uniform chunks, and roughly chop the quartered onion.

  • 4

    Remove the beef from the skillet. Add the chopped vegetables into the skillet with a drizzle of 1 tsp olive oil and sauté for 2 minutes until they begin to soften.

  • 5

    Return the beef to the skillet with the vegetables. In a small bowl, whisk together 1 tbsp balsamic vinegar, 1 tsp honey, and add a sprig of fresh rosemary if desired.

  • 6

    Pour the balsamic glaze over the beef and vegetables.

  • 7

    Cover the skillet with a lid or aluminum foil and transfer it to the oven. Roast for about 25-30 minutes until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove from the oven, let it rest for a few minutes, then serve while warm.