Savory Herb-Infused Pot Roast
Indulge in a mouthwatering experience with this Savory Herb-Infused Pot Roast, the ultimate comfort dish for weeknight dinners. This recipe transforms a simple cut of beef into a melt-in-your-mouth masterpiece, enhanced by an array of flavorful vegetables. The roasting process allows the beef to absorb the tangy lemon juice and aromatic herbs, creating a tender and juicy roast loved by everyone. Serve it with carrots, potatoes, and celery soaked in the rich tomato juice for a complete meal that's both hearty and satisfying.
4
Servings
375
Calories
12
Ingredients
Ingredients
boneless bottom round roast or rump roast
2 lbs (trimmed)
lemon
1 (juice of)
oven cooking bag
1 (as per package directions)
onions
2 (thinly sliced)
baby carrots
8 (whole)
medium potatoes
2 (peeled and quartered)
celery
4 stalks (sliced)
green bell pepper
1 (chopped)
dry mustard
1 teaspoon
dried thyme
1 teaspoon
tomato juice
2 cups
garlic clove
1 (chopped)
Instructions
1
Place the trimmed beef roast in a shallow roasting pan.
2
Drizzle the lemon juice over the beef and pierce the surface with a fork to allow the flavors to penetrate.
3
Cover the roast and refrigerate for at least 1 hour, or overnight for deeper flavor.
4
Preheat your oven to 350°F (175°C).
5
Prepare the beef according to the package instructions for the oven cooking bag.
6
Carefully place the cooking bag back into the roasting pan.
7
Scatter the sliced onions, whole baby carrots, and quartered potatoes around the beef.
8
Add the sliced celery and chopped green bell pepper on top of the vegetables.
9
Season the beef with the chopped garlic, dry mustard, and dried thyme for an aromatic flavor boost.
10
Pour the tomato juice around the beef inside the cooking bag, ensuring the vegetables are well-coated.
11
Seal the cooking bag as instructed, cutting several small slits in the bag to allow steam to escape.
12
Place the pan in the preheated oven and roast for approximately 1 hour, or until the beef is fork-tender.
13
Once done, remove the cooking bag from the oven and carefully take the beef out, allowing it to rest under a cover for about 10 minutes.
14
Slice the beef against the grain and serve with the flavorful vegetables on the side.
Nutrition Information
17.5g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Herb-Infused Pot Roast?
It is a comfort dish that transforms a simple cut of beef into a tender masterpiece using lemon juice, aromatic herbs, and flavorful vegetables like carrots, potatoes, and celery.
What cut of beef is best for this recipe?
The recipe recommends using two pounds of boneless bottom round roast or rump roast, trimmed of excess fat.
How long should I marinate the beef in lemon juice?
You should refrigerate the beef for at least one hour, or overnight for a deeper, more infused flavor.
Why should I pierce the beef with a fork?
Piercing the surface of the meat allows the lemon juice and flavors to penetrate deeper into the roast.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How many servings does this pot roast recipe make?
This recipe is designed to provide four servings.
What is the calorie count per serving?
Each serving contains approximately 375 calories.
How much protein is in one serving?
There are 30 grams of protein per serving.
What is the fat content of this dish?
Each serving contains approximately 17.5 grams of fat.
How many carbohydrates are in each serving?
There are 30 grams of carbohydrates per serving.
What vegetables are cooked with the beef?
The roast is cooked with sliced onions, whole baby carrots, quartered potatoes, sliced celery, and chopped green bell pepper.
How many onions are required?
The recipe calls for two thinly sliced onions.
What kind of potatoes should I use?
Use two medium potatoes that have been peeled and quartered.
Do I need to slice the carrots?
No, the recipe suggests using eight whole baby carrots.
What herbs and spices are used for seasoning?
The beef is seasoned with chopped garlic, dry mustard, and dried thyme.
How much tomato juice is needed?
You will need two cups of tomato juice to pour around the beef and vegetables.
What equipment is necessary for roasting?
You will need a shallow roasting pan and an oven cooking bag.
How long does the beef need to roast?
Roast for approximately one hour or until the beef is fork-tender.
Why do I need to cut slits in the cooking bag?
Small slits are necessary to allow steam to escape during the cooking process.
Should the beef rest after cooking?
Yes, allow the beef to rest under a cover for about 10 minutes after removing it from the oven.
How should the beef be sliced for serving?
Slice the beef against the grain to ensure the most tender texture.
What is the preparation for the garlic?
The recipe uses one garlic clove that has been chopped.
Is this recipe suitable for a family meal?
Yes, it is tagged as a family meal and a hearty weeknight dinner.
Can I use a different type of juice?
This specific recipe relies on tomato juice for a rich flavor and to coat the vegetables.
How much dried thyme is used?
The recipe calls for one teaspoon of dried thyme.
How much dry mustard is required?
One teaspoon of dry mustard is used for an aromatic flavor boost.
How many celery stalks are needed?
The recipe requires four stalks of sliced celery.
What type of bell pepper is used?
One chopped green bell pepper is added on top of the vegetables.
Is the beef roasted uncovered?
No, the beef is sealed inside an oven cooking bag during the roasting process.
What is the primary flavor profile of this roast?
It is a savory, herb-infused dish with a tangy hint from lemon juice and richness from tomato juice.