Name: Herb-Crusted Beef Roast with Roasted Sweet Potatoes and Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Lean beef eye of round roast; 0.75 cup Sweet potato; 0.75 cup Butternut squash; 0.25 tbsp Extra virgin olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Herb-Crusted Beef Roast with Roasted Sweet Potatoes and Squash

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Roast with Roasted Sweet Potatoes and Squash

Oven-roasted herb-crusted beef served with caramelized sweet potatoes and butternut squash for a hearty, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.9g

Fat

9.9g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Lean beef eye of round roast

0.75 cup Sweet potato

0.75 cup Butternut squash

0.25 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss cubed sweet potato and butternut squash with 0.5 tbsp olive oil and a pinch of salt and pepper on a baking sheet.
3
In a small bowl, combine rosemary, thyme, garlic powder, salt, and pepper.
4
Rub the beef roast with the remaining 0.25 tbsp olive oil and coat thoroughly with the herb mixture.
5
Place the beef roast on the baking sheet with the vegetables.
6
Roast for 25-30 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and vegetables are tender.
7
Let the beef rest for 10 minutes before slicing thinly against the grain.