Lemon 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.

POT ROAST WITH CARROTS, SHALLOTS, MINT AND LEMON

Steps:

• Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack.
• Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
• Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve.
• Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes.
• Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it's in the oven).
• Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours.
• Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve.

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.

POT ROAST WITH CARROTS, SHALLOTS, MINT AND LEMON

Steps:

• Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
• In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
• Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
• Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce.
• Add the beer and bring to a simmer. Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours.
• Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest.

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 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 ROASTED POTATOES

Steps:

• In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.