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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

Season the beef chuck roast evenly with salt and black pepper on all sides.

Step 2

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.

Step 3

In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 4

Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 5

Pour in the beef broth and stir to deglaze the pot, scraping up any browned bits from the bottom.

Step 6

Add the lemon zest, lemon juice, rosemary sprigs, thyme sprigs, and bay leaf to the pot. Stir to combine.

Step 7

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).

Step 8

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.

Step 9

Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and discard the rosemary, thyme, and bay leaf.

Step 10

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.

Step 11

Slice the pot roast and serve with the vegetables and gravy drizzled on top.

Nutrition Facts

Serving size	(3305.2g)

Amount per serving	% Daily Value*
Calories	4473.3

Total Fat 303.2g	0%
Saturated Fat 114.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 7790.7mg	0%
Total Carbohydrate 185.0g	0%
Dietary Fiber 27.6g	0%
Total Sugars 32.2g
Protein 266.6g	0%

Vitamin D 0IU	0%
Calcium 547.9mg	0%
Iron 43.3mg	0%
Potassium 8544.4mg	0%

*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.

Source of Calories

Fat: 60.2%

Protein: 23.5%

Carbs: 16.3%