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Lemon Herb Beef Pot Roast

Russ Myers


An old fashion recipe with a twist of lemon


★★★★★ 1 vote

8 Servings
15 Min
3 Hr
Stove Top


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3 lb
boneless beef shoulder chuck roast
1 Tbsp
olive oil
1 c
2 c
baby carrots
1 lb
small red skinned potatoes, halved
1 medium
onion, cut into 6 wedges
2 Tbsp
cornstarch dissolved in 2 tablespoons water
1/2 tsp
dried basil
salt, to taste


2 tsp
lemon pepper
2 clove
garlic, minced
1 tsp
dried basil

How to Make Lemon Herb Beef Pot Roast


  • 1Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast.

    Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
  • 2Remove pot roast and vegetables. Skim fat. Stir cornstarch mixture and 1/2 tsp basil into cooking liquid; cook and stir 1 minute or until thickened and bubbly.

    Carve pot roast; season with salt. Serve with vegetables and sauce.

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About Lemon Herb Beef Pot Roast

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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