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 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
HERBED ROAST BEEF
A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.
Nutrition Facts : Calories 424 calories, Fat 26g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
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