Greek Pot Roast and Potatoes with Lemon
This Greek-style pot roast is a delicious recipe of tender, juicy meat and crispy potatoes in a mouthwatering lemon and herb sauce.
- Prep time
- 15 min
- Cook time
- 3 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 lb beef chuck roast
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 6 white potatoes (quartered)
- 4 clove garlic (minced)
- 1 tbsp dried oregano
- 4 sprigs fresh rosemary (minced)
- 2 lemons (juice and zest)
- 1/2 cup olive oil
- 1/2 cup water
- 1/2 cup pomegranate arils (optional)
Instructions
- 1
Preheat oven to 300°F.
- 2
Cut the beef into 6-8 chunks. Season with the salt and pepper and add to a roasting pan.
- 3
Add the garlic, oregano, rosemary, lemon juice and zest. Pour the olive oil and water over and mix together to coat everything. The liquid should cover about half of the meat. If not, add more water as needed.
- 4
Cover with foil, place it on a rack in the lower third of the oven, and cook for 1 1/2 hours. Remove from oven, turn beef over and add the potatoes. Spoon sauce over potatoes and cover with foil again.
- 5
Roast another 2 hours or until fork tender. You are looking for an internal temp of 190–205°F for that "fall-apart" tenderness (not medium-rare). For crispy potatoes, remove beef to a platter, cover with foil and keep warm. Place potatoes back in oven, but under the broiler, for 10 minutes.
- 6
Serve with lemon sauce spooned over beef and potatoes and sprinkle with optional pomegranate arils.