Name: Hearty Herb Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz lean beef eye of round roast; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cloves garlic; 0.5 cup yellow onion; 1 cup carrots; 0.5 cup baby yellow potatoes; 0.5 cup beef bone broth; 1 sprig fresh rosemary; 1 sprig fresh thyme

Hearty Herb Pot 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

Hearty Herb Pot Roast with Root Vegetables

Slow-braised lean beef roast simmered with aromatic herbs and earthy root vegetables until the meat is fork-tender and succulent.

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NUTRITION

Protein

57.0g

Fat

13.1g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz lean beef eye of round roast

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

0.5 cup yellow onion

1 cup carrots

0.5 cup baby yellow potatoes

0.5 cup beef bone broth

1 sprig fresh rosemary

1 sprig fresh thyme

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PREPARATION

1
Season the beef roast on all sides with sea salt and black pepper.
2
Heat the olive oil in a Dutch oven or heavy pot over medium-high heat and sear the beef until a deep golden crust forms on all sides.
3
Add the diced yellow onion and smashed garlic cloves to the pot, sautéing for 2 minutes until fragrant.
4
Arrange the chopped carrots and halved baby yellow potatoes around the beef, then pour in the beef bone broth.
5
Place the fresh rosemary and thyme sprigs on top, cover tightly, and reduce heat to low to simmer for 2.5 to 3 hours until the meat is tender.
6
Remove the herb sprigs before serving the roast sliced with the softened root vegetables and a drizzle of the braising liquid.