Best Lemon Herb Beef Pot Roast Recipes

Lemon-Herb Beef Pot Roast image

Provided by AmyZoe

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

3 1/2 lbs boneless beef chuck roast
2 garlic cloves, crushed
2 teaspoons lemon pepper
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons cornstarch, dissolved in
2 tablespoons water
1/2 teaspoon dried basil
2 cups baby carrots, peeled
1 lb small red potato, cut in half
1 medium onion, cut in 6 wedges

Steps:

Combine garlic, lemon pepper, and 1 teaspoon of basil.
Press evenly into surface of beef.
In Dutch oven, heat oil over medium-high heat until hot.
Brown beef evenly.
Pour off drippings.
Add 1 cup of water.
Bring to a boil and reduce heat to low.
Cover tightly and simmer 2 hours.
Add vegetables. Cover and continue cooking 40 to 45 minutes or until the beef and vegetables are tender.
Skim fat from cooking liquid.
Stir in cornstarch mixture and 1/2 teaspoon basil.
Bring to a boil and cook and stir until thickened.
Serve sauce with pot roast and vegetables.

Lemon Herb Beef Pot Roast image

Provided by Lynnda Cloutier

Categories Roasts

Number Of Ingredients 11

1 boneless beef chuck pot roast, 3 to 3 1/2 lbs.
1 t. olive oil
1 cup water
2 cups baby carrots
1 pound small red skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 t. cornstarch, dissolved in 2 t. water
1/2 t. dried basil
2 t. lemon pepper
2 cloves garlic, minced
1 t dried basil

Steps:

1. Mix seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 40 minutes or until pot roast and vegetables are fork tender. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 t. bail. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce. makes 6 servings. Tastes of Italia