Lemon Pot Roast Food

LEMON-HERB BEEF POT ROAST

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.

LEMON-HERB BEEF POT ROAST

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.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT ROAST

Steps:

• Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
• Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
• Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
• Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
• If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.

MOM'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

LEMON POT ROAST

Steps:

• Put roast in a shallow pan or marinating container.
• In a medium bowl, combine remaining ingredients.
• Pour over roast.
• Cover, refrigerate at least 4 or up to 24 hours.
• Remove roast from marinade; place in a roasting pan.
• Cover and bake at 325 degrees 1 1/2 to 2 hours, or until tender when pierce with fork.

LEMON POT ROAST

Steps:

• Heat oil in Dutch oven and saute onion and garlic until tender.
• Add meat and brown on all sides, spooning onion mixture on meat.
• After browning, sprinkle with salt, pepper, marjoram & lemon peel.
• Add lemon juice and 1/2 cup water to pot.
• Cover & cook over low heat for 3-4 hours or until meat is tender.
• Baste occassionally with juices and add water as necessary.
• Test meat for tenderness, add potatoes & carrots and cook for 20 minutes till they are tender.
• Serve with noodles & asparagus.

LEMON ROASTED RED POTATOES

Steps:

• Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

POT ROAST LAMB WITH LEMON

Steps:

• Trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.
• rub outside of meat with more lemon juice,salt pepper and oregano.
• heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.
• cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
• remove string and slice to serve. Pour juices into a bowl and serve separately.

LEMON HERB POT ROAST

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.