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.

  • 4
    hrs
  • 6
    SERVINGS
  • 335
    Cal
  • 36 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Chuck 7-Bone Roast or Shoulder 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

Cooking:

  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot 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 pot roast and vegetables are fork-tender. Remove pot 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 pot roast. Serve with vegetables and sauce.

Nutrition Information

Butcher Counter

Lemon-Herb Beef Pot Roast7-Bone Chuck Roast Chuck Primal

Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.

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