Lemon-Herb Beef Pot Roast(Sunday)
A hearty beef pot roast infused with lemon and herbs, slow-cooked with vegetables for a flavorful, comforting family meal perfect for Sunday dinner.
Ingredients
Instructions
- Rub the beef chuck pot roast with lemon pepper and 1 teaspoon of dried basil.
- Heat olive oil in a large skillet over medium-high heat and brown the beef on all sides.
- Place the browned beef in a slow cooker or a large pot.
- Add minced garlic, remaining dried basil, water, baby carrots, halved red potatoes, and onion wedges to the pot.
- Cover and cook on low for about 2 1/2 to 2 3/4 hours until the beef is tender.
- Remove the beef and vegetables from the pot and keep warm.
- Mix cornstarch with water to create a slurry.
- Stir the slurry into the cooking liquid and cook until thickened to make gravy.
- Slice the beef and serve with the vegetables and gravy.
Tips & Substitutions
For extra depth of flavor, consider adding a splash of Worcestershire sauce or a few sprigs of fresh thyme to the pot. If you don't have lemon pepper, a mix of lemon zest and black pepper can work as a substitute. Adjust the vegetables based on seasonal availability; parsnips or turnips can be great additions. This recipe is similar in heartiness to American recipes like Individual Shepherd's Pie.
Serving Suggestions
Serve the sliced beef pot roast with the cooked vegetables and a generous ladle of gravy. It pairs beautifully with mashed potatoes or a side of crusty bread to soak up the sauce. A fresh green salad or steamed green beans can add a nice contrast to the meal. For a comforting twist, try serving alongside Meat Loaf(E-Z Spiced) for a hearty family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the beef and vegetables in a saucepan over low heat, adding a splash of broth or water to keep them moist. You can also microwave individual portions, covered, until heated through, but be careful not to overcook the beef.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Herb Beef Pot Roast(Sunday) contains roughly 247 calories, with 3g protein, 47g carbohydrates, and 5g fat.
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, while beef chuck is ideal for pot roasting due to its marbling and tenderness when cooked long and slow, you can substitute with cuts like brisket or round. Just be mindful that cooking times may vary based on the cut's thickness and fat content.
What can I do if the pot roast is tough after cooking?
If your pot roast turns out tough, it may not have cooked long enough. Replacing it back in the slow cooker or pot with a bit more liquid for an additional hour or so should help tenderize it further. Always ensure there's enough moisture during cooking to break down the meat fibers.
Can I make this recipe in advance?
Absolutely! This pot roast can be made a day ahead and stored in the refrigerator. The flavors will deepen overnight. Just reheat gently when you're ready to serve, adding a bit of liquid if needed to keep it moist.
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).