Lemon Herb Beef Pot Roast
Tender beef pot roast infused with lemon and herbs, complemented by sweet carrots and potatoes, perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Combine crushed garlic, lemon pepper, and 1 teaspoon dried basil; press evenly into the surface of the beef.
- In a Dutch oven, heat olive oil over medium-high heat until hot.
- Brown the beef evenly on all sides.
- Pour off the drippings from the Dutch oven.
- Add 1 cup water to the Dutch oven.
- Bring to a boil, then reduce heat to low.
- Cover tightly and simmer for 2 hours.
- Add peeled baby carrots and halved red potatoes; cover and continue cooking for 40 to 45 minutes or until beef and vegetables are tender.
- Remove beef and vegetables from the Dutch oven.
- Skim fat from the cooking liquid.
- Stir in the dissolved cornstarch mixture and 1/2 teaspoon dried basil.
- Bring to a boil and cook, stirring, until thickened.
- Serve the beef with vegetables and gravy.
Nutrition & Diet Analysis (per serving)
607
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).