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Lemon-Herb Beef Pot Roast

You know you’ve been waiting to perfect your pot roast recipe—here’s your chance. Try a chuck 7-bone or shoulder roast and add perky fresh herbs and earthy roasting vegetables.


  • 1 beef Chuck 7-Bone Roast or Shoulder Roast (3 to 3 ½ 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
  • ½ teaspoon dried basil


  • 2 teaspoons lemon pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil


  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot 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 pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
  3. Skim fat from cooking liquid. Stir in cornstarch mixture and ½ teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.


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