Lemon Herb Beef Pot Roast Food
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.
Provided by BIWFD
Categories Entrée
Time 3h15m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown 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 roast and vegetables are fork-tender. Remove 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 roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 340
LEMON-HERB BEEF POT ROAST
Make and share this Lemon-Herb Beef Pot Roast recipe from Food.com.
Provided by AmyZoe
Categories One Dish Meal
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine garlic, lemon pepper, and 1 teaspoon of basil.
- Press evenly into surface of beef.
- In Dutch oven, heat oil over medium-high heat until hot.
- Brown beef evenly.
- Pour off drippings.
- Add 1 cup of water.
- Bring to a boil and reduce heat to low.
- Cover tightly and simmer 2 hours.
- Add vegetables. Cover and continue cooking 40 to 45 minutes or until the beef and vegetables are tender.
- Skim fat from cooking liquid.
- Stir in cornstarch mixture and 1/2 teaspoon basil.
- Bring to a boil and cook and stir until thickened.
- Serve sauce with pot roast and vegetables.
LEMON HERB POT ROAST
Make and share this Lemon Herb Pot Roast recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine seasoning ingredients; press onto roast.
- Heat oil in dutch oven; brown roast on all sides.
- Pour off fat.
- Add water;bring to a boil.
- Reduce heat, cover and simmer for 2 hours.
- Add vegetables, continue cooking, covered, for 40 minutes.
- Remove roast and vegetables to serving platter.
- Mix cornstarch, water, and basil.
- Stir into cooking liquid.
- Cook and stir 1 minute, until bubbly.
Nutrition Facts : Calories 476.2, Fat 21.3, SaturatedFat 8, Cholesterol 133.8, Sodium 187.6, Carbohydrate 21.6, Fiber 2.8, Sugar 3.4, Protein 47.1
LEMON-HERB BEEF POT ROAST
A classic family favorite, beef pot roast with vegetables is always in style.
Provided by Allrecipes Member
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine lemon pepper, garlic, and basil; 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.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 20.2 g, Cholesterol 103.4 mg, Fat 28 g, Fiber 3 g, Protein 28.4 g, SaturatedFat 10.5 g, Sodium 255.3 mg, Sugar 3.6 g
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