Name: Herb-Crusted Rump Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Rump roast; 0.25 tbsp Olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Carrots; 0.5 cup Parsnips

Herb-Crusted Rump 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

Herb-Crusted Rump Roast with Root Vegetables

Slow-roasted rump roast rubbed with aromatic herbs and garlic, served alongside tender, caramelized root vegetables for a comforting and savory meal.

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NUTRITION

Protein

47.4g

Fat

17.3g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Rump roast

0.25 tbsp Olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Carrots

0.5 cup Parsnips

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PREPARATION

1
Preheat your oven to 325°F.
2
Pat the rump roast dry with a paper towel to ensure the herb rub adheres properly.
3
In a small bowl, whisk together the olive oil, rosemary, thyme, garlic powder, salt, and pepper.
4
Generously coat all sides of the beef with the herb oil mixture.
5
Place the roast in a baking dish and arrange the carrots and parsnips around the edges.
6
Roast in the oven for approximately 45-55 minutes, or until the internal temperature reaches 135°F for medium-rare.
7
Remove from the oven and let the roast rest for at least 10 minutes before slicing against the grain to maintain juiciness.