Name: Tender Herb-Roasted Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz beef top round roast; 0.5 cup carrots; 0.5 cup parsnips; 0.5 cup yellow onion; 0.5 tbsp extra virgin olive oil; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Tender Herb-Roasted Beef 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-Roasted Beef with Root Vegetables

Lean beef roast slow-cooked with aromatic rosemary and thyme, nestled among golden caramelized root vegetables for a comforting, savory finish.

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NUTRITION

Protein

45.2g

Fat

16.5g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz beef top round roast

0.5 cup carrots

0.5 cup parsnips

0.5 cup yellow onion

0.5 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 325°F (165°C) and prepare a small roasting pan.
2
Peel and chop the carrots, parsnips, and yellow onion into uniform 1-inch chunks.
3
Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.
4
In a small bowl, combine half of the olive oil with the minced garlic, half of the herbs, salt, and pepper.
5
Rub the oil and herb mixture evenly over all sides of the beef top round roast.
6
Toss the chopped root vegetables and onions in the roasting pan with the remaining olive oil and herbs.
7
Place the seasoned beef roast directly on top of the vegetable medley.
8
Roast for 45 to 60 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare.
9
Remove from the oven and transfer the beef to a cutting board to rest for at least 10 minutes.
10
Thinly slice the beef against the grain and serve alongside the tender, roasted vegetables.