Top 5 Recipes

1	Beef Spaghetti Pie Ole (Avg.Rating: 5)

2	Sloppy Joes (Avg.Rating: 5)

3	Beef Tri-Tip Roast with Rosemary-Garlic Vegetables (Avg.Rating: 5)

4	90's-Style Swiss Steak (Avg.Rating: 5)

5	Sweet Hawaiian Mini Burgers (Avg.Rating: 5)

See Complete List

Most Viewed Recipes

1	Garlic-Herb Crusted Beef Roast (88395 views)

2	Sloppy Joe Bake (66357 views)

3	Pacific Rim Grilled Steak & Noodle Salad (56085 views)

4	Mediterranean Braised Beef (56013 views)

5	Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce (48656 views)

full page (no photo)

full page w/ photo

Rate this Recipe

Average User Rating: 4.0

Your Rating:

Add to My Recipe Box Review this Recipe Add to Shopping List

Lemon-Herb Beef Pot Roast

Recipe

Nutritional Info

Reviews (1)

Total recipe time: 3 to 3-1/4 hours Makes 6 servings

Ingredients

1 beef chuck 7-bone pot roast or chuck shoulder pot roast (3 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basil

Seasoning:

2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Instructions

Combine 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 45 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 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Nutritional Information Per Serving

Nutrition information per serving: 335 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 90 mg cholesterol; 278 mg sodium; 21 g carbohydrate; 3.1 g fiber; 36 g protein; 5.7 mg niacin; 0.6 mg vitamin B₆; 3.8 mcg vitamin B₁₂; 4.9 mg iron; 38.9 mcg selenium; 8.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

Reviews

	Reviewed by Anonymous on 12/21/12 good