Name: Herb-Crusted Tender Pot Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Pot Roast; 1 cup sliced Carrots; 1 medium Parsnip; 1 tbsp Fresh Rosemary (chopped); 1 tbsp Fresh Thyme (chopped); 1 tsp Olive Oil; Salt and Pepper to taste

Herb-Crusted Tender 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

Herb-Crusted Tender Pot Roast with Root Vegetables

Savor a comforting and flavorful pot roast experience featuring tender, herb-crusted lean beef accompanied by a medley of roasted root vegetables. This dish is perfectly balanced with aromatic herbs and rustic vegetables, delivering a homey meal that brightens any dinner table.

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NUTRITION

Protein

33g

Fat

18.7g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Pot Roast

1 cup sliced Carrots

1 medium Parsnip

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 350°F (175°C).
2
Pat the lean beef dry and season generously with salt and pepper.
3
In a small bowl, mix the chopped rosemary and thyme. Rub this herb mixture over the beef to form a crust.
4
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side.
5
Add the sliced carrots and chopped parsnip around the beef in the skillet.
6
Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.
7
Remove from the oven, let rest for a few minutes, and then slice the beef against the grain. Serve with the roasted root vegetables.