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.
Tips & Substitutions
For added depth of flavor, marinate the beef in lemon juice, herbs, and garlic overnight. If you don't have lemon pepper, mix equal parts black pepper and lemon zest. You can also substitute the cornstarch with flour for thickening the gravy. Ensure to keep the pot covered while simmering to retain moisture and flavor.
Serving Suggestions
Serve the Lemon Herb Beef Pot Roast with creamy mashed potatoes or buttered noodles to soak up the delicious gravy. A fresh green salad or steamed green beans on the side complements the richness of the dish. This recipe pairs beautifully with American recipes featuring hearty sides.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to prevent drying out. For longer storage, freeze portions in freezer bags for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Herb Beef Pot Roast contains roughly 882 calories, with 15g protein, 6g carbohydrates, and 90g fat. It is an excellent source of protein (30% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like brisket or round roast, but cooking times may vary. Just ensure the meat is well-marbled for tenderness. Adjust the cooking time based on the thickness and size of the cut, testing for doneness with a fork.
How can I make this dish more flavorful?
To enhance the flavor, consider adding additional herbs like thyme or rosemary. You can also include onions, celery, or bell peppers in the Dutch oven for added depth. A splash of red wine or beef broth can also boost the savory notes of the dish.
Is this recipe suitable for slow cooking?
Absolutely! You can adapt this recipe for a slow cooker by browning the beef first and then adding all ingredients to the slow cooker. Cook on low for 6-8 hours until the meat is tender. This method allows the flavors to meld beautifully over time.
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).