Lemon Herb Pot Roast

Lemon Herb Pot Roast

A tender, fragrant pot roast with root vegetables is classic comfort food, and a great way to get a group to the table – whether that’s family, friends, or guests. This version is infused with the flavors of herbs and fresh lemons, making a delicious sauce over a tasty meal
Course Main Dish


  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 medium onion sliced
  • 1 beef chuck shoulder roast 3 to 4 pounds
  • 1 teaspoon dried basil
  • 1 teaspoon marjoran
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 lemon zest & juice
  • 1 cup beef broth
  • 2 cups baby carrots
  • 1 pound small red-skinned potatoes cut in half
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  • Heat oil in a large Dutch oven.
  • Add the onions and garlic and saute for 2 to 3 minutes until tender.
  • Add the beef roast to the Dutch oven and brown on all sides.
  • Sprinkle with basil, marjoram, pepper, salt, and lemon zest as you brown.
  • Try to distribute the seasonings evenly over the roast as you turn it. Once the meat is browned on all sides, add the lemon juice and beef broth.
  • Cover, and cook over a low to medium-low setting for 3 to 4 hours until the meat is fork tender.
  • Add the vegetables about 30 to 40 minutes before the meat is done to cook together.
  • Once the vegetables are tender, remove the meat and vegetables to a serving dish and set aside.
  • Mix the cornstarch and water together in a small bowl, and then stir the mixture into the juices left in the pot to thicken.
  • Spoon the sauce over the meat and vegetables.
Keyword Lemons
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