Lemon Herb Beef Pot Roast Recipes

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.

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

LEMON-HERB BEEF POT ROAST

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.

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.

HERBED POT ROAST

Steps:

• Combine seasonings; sprinkle over meat. Add broth and bring to a boil. , Cover and bake at 325° for 2 hours, basting occasionally. Add the carrots, potatoes, onion and water. , Cover and bake for 1 hour longer or until beef and vegetables are tender. Thicken pan juices for gravy if desired.