LEMON-HERB BEEF POT ROAST
Make and share this Lemon-Herb Beef Pot Roast recipe from Food.com.
Provided by AmyZoe
Categories One Dish Meal
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
LEMON POT ROAST
This yummy dish was given to me by my Grandmother, Dorothy Weiser as a wedding gift. This is excellent cold!
Provided by AngelGabriel
Categories Meat
Time 4h20m
Yield 2 pounds, 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364, Fat 12.8, SaturatedFat 4.2, Cholesterol 149.7, Sodium 471.6, Carbohydrate 12.8, Fiber 2.1, Sugar 1.7, Protein 50.6
LEMON HERB BEEF POT ROAST
A touch of lemon adds a fresh twist to the seasoning for this dinnertime favorite on Italian tables.
Provided by Lynnda Cloutier
Categories Roasts
Number Of Ingredients 11
Steps:
- 1. Mix seasoning ingredients; 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 40 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 t. bail. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce. makes 6 servings. Tastes of Italia
LEMON HERB POT ROAST
Make and share this Lemon Herb Pot Roast recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 476.2, Fat 21.3, SaturatedFat 8, Cholesterol 133.8, Sodium 187.6, Carbohydrate 21.6, Fiber 2.8, Sugar 3.4, Protein 47.1
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