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Main Dish > Beef

Lemon-herb Beef Pot Roast


Total preparation and cooking time: 3 to 3-1/4 hours

Servings: 6


1 boneless beef chuck 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


2 teaspoons lemon pepper

2 cloves garlic, minced

1 teaspoon dried basil


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.