Best 2 Lemon Herb Beef Pot Roast Recipes

Craving a delectable and flavorful dish that exudes both comfort and sophistication? Look no further than the tantalizing "Lemon Herb Beef Pot Roast." This culinary masterpiece combines the tender succulence of slow-cooked beef with the aromatic freshness of lemon and herbs, resulting in a symphony of flavors that will delight your taste buds. Whether you're hosting a special occasion dinner or seeking a delectable weeknight meal, this pot roast promises to impress and satisfy, elevating your dining experience to new heights.

Let's cook with our recipes!

LEMON-HERB BEEF POT ROAST

Lemon-Herb Beef Pot Roast image

Make and share this Lemon-Herb Beef Pot Roast recipe from Food.com.

Provided by AmyZoe

Categories One Dish Meal

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

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

Lemon Herb Beef Pot Roast image

A touch of lemon adds a fresh twist to the seasoning for this dinnertime favorite on Italian tables.

Provided by Lynnda Cloutier

Categories Roasts

Number Of Ingredients 11

Ingredients

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

Tips:

Use a good quality, well-marbled chuck roast for the best flavor.
Sear the roast in a hot skillet before braising to develop a rich, brown crust.
Use a variety of vegetables in the braising liquid to add flavor and nutrients.
Add herbs and spices to the braising liquid to enhance the flavor of the roast.
Braise the roast low and slow for at least 2 hours, or until the meat is fall-apart tender.
Serve the roast with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Lemon Herb Beef Pot Roast is a classic comfort food that is perfect for a cold winter day. The combination of tangy lemon, fragrant herbs, and tender beef is sure to please everyone at your table. This dish is also very easy to make, so it's perfect for a busy weeknight meal. Simply brown the roast, add it to a slow cooker with the vegetables and braising liquid, and let it cook for a few hours. Then, serve it with your favorite side dishes and enjoy!