Name: Tender Herb-Crusted Beef Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef eye of round roast; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup carrots; 0.5 cup parsnips; 0.5 cup red onion

Tender Herb-Crusted Beef Roast with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Herb-Crusted Beef Roast with Root Vegetables

Slow-roasted lean beef rubbed with aromatic garlic and rosemary, served alongside tender, caramelized root vegetables for a comforting and savory meal.

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NUTRITION

Protein

54.6g

Fat

14.7g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz beef eye of round roast

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup carrots

0.5 cup parsnips

0.5 cup red onion

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PREPARATION

1
Preheat your oven to 325°F (165°C) and prepare a roasting pan with a light coating of oil.
2
In a small mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a herb paste.
3
Pat the beef roast dry with a paper towel and rub the herb paste evenly over all sides of the meat.
4
Peel and slice the carrots, parsnips, and red onion into uniform chunks, then place them in the roasting pan around the beef.
5
Roast for 60 to 70 minutes, or until the internal temperature of the beef reaches 135°F for a perfect medium-rare.
6
Remove from the oven and transfer the beef to a cutting board, letting it rest for 10 minutes to lock in juices before slicing thinly against the grain.