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Lemon-Herb Beef Pot Roast

Homemade Pot Roast couldn't be easier. Season a Chuck 7-Bone Roast with lemon pepper, garlic and basil for a delicious, comforting meal.

  • 3 hrs
    15 min
  • 6
    SERVINGS
  • 340
    Cal
  • 36 g
    Protein

Ingredients:

  • 1 beef Shoulder Roast (2-1/2 to 3-1/2 pounds)
  • 1 tablespoon olive oil
  • 2 cups baby carrots
  • 1 pound small red-skinned potatoes, halved
  • 1 medium onion, cut into 6 wedges
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • 1/2 teaspoon dried basil
Seasoning:
  • 2 teaspoons lemon pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil

Cooking:

  1. Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.

  2. 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 roast and vegetables are fork-tender. Remove roast and vegetables; keep warm.

  3. 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 roast. Serve with vegetables and sauce.

335 CALORIES

0 % *

3g SAT FAT

0 % DV **

36g PROTEIN

0 % DV

4.9 mg IRON

0 % DV

8.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 335 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 90 mg Cholesterol; 278 mg Sodium; 21 g Total Carbohydrate; 3.1 g Dietary Fiber; 36 g Protein; 4.9 mg Iron; 5.7 mg NE Niacin; 0.6 mg Vitamin B6; 3.8 mcg Vitamin B12; 8.5 mg Zinc; 38.9 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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