Lemon Herb Beef Pot Roast
Infuse your dinner table with the bright, savory flavors of this Lemon Herb Beef Pot Roast—a comforting classic with a zesty twist! This recipe combines tender, melt-in-your-mouth beef chuck roast with the vibrant tang of fresh lemon, aromatic rosemary, thyme, and a medley of hearty vegetables like carrots, potatoes, and celery. Slow-cooked to perfection in a rich beef broth and finished with a silky homemade gravy, this one-pot wonder is as elegant as it is easy to prepare. Perfect for cozy family dinners or special gatherings, this dish delivers a stunning balance of citrusy freshness and herby depth. Serve with the thick, velvety gravy drizzled over each slice of roast and its tender accompaniments for a meal that’s guaranteed to impress. Keywords: Lemon Herb Beef Pot Roast, slow-cooked beef, one-pot meal, easy pot roast recipe, lemon-infused beef, hearty comfort food.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 carrots, cut into chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 lemon, zested and juiced
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 bay leaf
- 4 potatoes, quartered
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast for 3-4 minutes per side, until browned. Remove the roast and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in the beef broth and stir to deglaze the pot, scraping up any browned bits from the bottom.
Add the lemon zest, lemon juice, rosemary sprigs, thyme sprigs, and bay leaf to the pot. Stir to combine.
Return the seared roast to the pot and nestle it into the liquid. Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C).
Cook for 3 hours, then add the quartered potatoes to the pot. Cover and continue cooking for an additional hour, or until the roast and potatoes are tender.
Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and discard the rosemary, thyme, and bay leaf.
To make the gravy, mix the cornstarch and water in a small bowl to create a slurry. Place the pot with the cooking liquid over medium heat on the stove. Gradually whisk in the slurry and let it simmer for 3-5 minutes, or until thickened.
Slice the pot roast and serve with the vegetables and gravy drizzled on top.
Nutrition Facts
Calories |
4473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7791 mg | 339% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 32.2 g | ||
| Protein | 266.6 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 8544 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
