Lemon-Herb Pot Roast
A tender lemon-herb pot roast with fragrant vegetables, bursting with citrus and herb flavors, perfect for a comforting family dinner or special occasion.
Ingredients
Instructions
- Combine lemon pepper, garlic, and 1 teaspoon of dried basil; press onto beef.
- Heat olive oil in a Dutch oven over medium heat until hot.
- Brown the beef chuck pot roast on all sides; drain well.
- Add 1 cup water to the pan; bring to a boil.
- Reduce heat; cover tightly and simmer for 2 hours.
- Add carrots, potatoes, and onion to the pot.
- Continue cooking, covered, for 30 to 45 minutes or until the roast and vegetables are fork-tender.
- Remove the roast and vegetables; keep warm.
- Skim fat from the cooking liquid.
- Shake the cornstarch mixture and stir it into the cooking liquid.
- Add the remaining basil; cook and stir for 1 minute or until thickened and bubbly.
- Carve the roast and serve with vegetables and sauce.
Tips & Substitutions
For enhanced flavor, marinate the beef in the lemon pepper and garlic mixture overnight. If you don’t have dried basil, fresh basil can be substituted at a 3:1 ratio. Consider adding mushrooms or bell peppers for a twist on the flavor profile. If you prefer a thicker sauce, add more cornstarch gradually until desired consistency is reached.
Serving Suggestions
Serve this Lemon-Herb Pot Roast with a side of crusty bread to soak up the delicious sauce. It pairs beautifully with Easy Veggie Soup for a full meal experience. You can also complement it with a simple green salad for a refreshing contrast to the hearty flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast and vegetables in a covered skillet over medium heat, adding a splash of broth or water to prevent drying out. Heat until warmed through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Herb Pot Roast contains roughly 535 calories, with 6g protein, 102g carbohydrates, and 11g fat. It is a good source of vitamin C (19% of the Daily Value), iron (17% of the Daily Value), and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 cook this pot roast in a slow cooker?
Absolutely! After browning the beef, transfer it to a slow cooker with the water and vegetables. Cook on low for 6-8 hours or high for 4-5 hours until tender. This method allows the flavors to meld beautifully.
What can I use instead of red potatoes?
You can substitute red potatoes with Yukon Gold or fingerling potatoes. They will give a similar texture and flavor. For a lower-carb option, consider using cauliflower florets, which will cook quickly and absorb the surrounding flavors.
How do I know when the pot roast is done?
The pot roast is done when it's fork-tender, meaning a fork easily slides in and out of the meat. If using a meat thermometer, aim for an internal temperature of around 190°F for optimal tenderness.
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).