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 comforting taste of a tender pot roast crusted in fragrant herbs and surrounded by a medley of roasted root vegetables. This meal delivers a hearty yet balanced profile, perfect for a nourishing dinner that warms you from the inside out.

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NUTRITION

397kcal
Protein
40.9g
Fat
13g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with a paper towel. In a small bowl, combine dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 3

    Rub the spice mixture evenly over the beef pot roast.

  • 4

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

  • 5

    While the beef sears, peel and chop the carrot, parsnip, and onion into roughly 1-inch pieces.

  • 6

    Once the beef is browned, remove it briefly from the skillet and add the chopped vegetables. Toss the vegetables lightly in the remaining oil and beef juices.

  • 7

    Place the beef back on top of the vegetables. Cover the skillet or Dutch oven with a lid or aluminum foil.

  • 8

    Transfer the pan to the oven and braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are caramelized.

  • 9

    Remove the cover, let it rest for 5 minutes, then slice and serve, ensuring a delightful ratio of meat to 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 comforting taste of a tender pot roast crusted in fragrant herbs and surrounded by a medley of roasted root vegetables. This meal delivers a hearty yet balanced profile, perfect for a nourishing dinner that warms you from the inside out.

NUTRITION

397kcal
Protein
40.9g
Fat
13g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Pot Roast

1 medium Carrot

1 medium Parsnip

1 small Onion

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the beef dry with a paper towel. In a small bowl, combine dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 3

    Rub the spice mixture evenly over the beef pot roast.

  • 4

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

  • 5

    While the beef sears, peel and chop the carrot, parsnip, and onion into roughly 1-inch pieces.

  • 6

    Once the beef is browned, remove it briefly from the skillet and add the chopped vegetables. Toss the vegetables lightly in the remaining oil and beef juices.

  • 7

    Place the beef back on top of the vegetables. Cover the skillet or Dutch oven with a lid or aluminum foil.

  • 8

    Transfer the pan to the oven and braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are caramelized.

  • 9

    Remove the cover, let it rest for 5 minutes, then slice and serve, ensuring a delightful ratio of meat to roasted root vegetables.