Lemon-Herb Beef Pot Roast

Homemade Pot Roast couldn't be easier. Season a Chuck 7-Bone Roast with lemon pepper, garlic and basil for a delicious, comforting meal.

  • 3 hrs
    15 min
  • 6
    SERVINGS
  • 335
    Cal
  • 36 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Shoulder Roast (2-1/2 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 teaspoons minced garlic
  • 1 teaspoon dried basil

Cooking:

  1. Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.

  2. 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 roast and vegetables are fork-tender. Remove roast and vegetables; keep warm.

  3. 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 roast. Serve with vegetables and sauce.

Nutrition Information

Butcher Counter

Lemon-Herb Beef Pot RoastShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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