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Rosemary and Lemon Pepper Pot Roast

Russ Myers


This is also a great recipe for the crockpot.

★★★★★ 1 vote
8 Servings
15 Min
3 Hr
Stove Top


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3 to 3 1/2 lb
boneless beef shoulder chuck roast
1 Tbsp
olive oil
1 c
carrots, cut into 1/2- inch crosswise slices
1 lb
gourmet russet potatoes, cut in half
onions, peeled and cut into quarters
2 Tbsp
cornstarch dissolved in 2 tablespoons water
1/2 tsp
dried rosemary, crushed
salt to taste


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

How to Make Rosemary and Lemon Pepper Pot Roast


  • 1Combine rub ingredients (lemon pepper, garlic and 1 teaspoon rosemary) and press onto beef pot roast.

    Heat oil in stockpot over medium heat; add pot roast and brown on both sides.
  • 2Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

    Add carrots, potatoes and onion; cover and simmer for 30 to 45 minutes or until beef and vegetables are fork-tender.

    Remove pot roast and vegetables and keep warm; skim fat and discard.
  • 3Turn heat to medium and stir cornstarch mixture and 1/2 teaspoon crushed rosemary into cooking liquid; cook and stir 3 minutes or until gravy is thickened and bubbly.

    Carve roast and arrange on serving platter with vegetables. Serve with gravy.

Printable Recipe Card

About Rosemary and Lemon Pepper Pot Roast

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

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