Name: Herb-Roasted Beef Chuck with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef chuck roast; 0.5 cup Carrots; 0.5 cup Parsnips; 0.5 tsp Olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Herb-Roasted Beef Chuck 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-Roasted Beef Chuck with Root Vegetables

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

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NUTRITION

Protein

36.0g

Fat

19.3g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck roast

0.5 cup Carrots

0.5 cup Parsnips

0.5 tsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried 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).
2
Trim any excess fat from the beef chuck roast and pat it dry with a paper towel.
3
In a small bowl, mix the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create a rub.
4
Apply the herb rub evenly over all sides of the beef, pressing it into the meat.
5
Place the beef in a roasting pan or Dutch oven.
6
Peel and slice the carrots and parsnips into 1-inch chunks, then arrange them around the beef in the pan.
7
Cover the pan tightly with a lid or aluminum foil and roast for approximately 2 to 2.5 hours, or until the beef is fork-tender.
8
Remove from the oven and let the beef rest for 10 minutes before slicing or shredding to serve with the vegetables.