Go Back
Greek Lemon Herb Pot Roast

Greek Lemon Herb Pot Roast

Print Recipe
Tender beef is slowly braised with fresh herbs, garlic, lemon, and white wine, then served with crispy roasted potatoes and a creamy charred lemon dressing.

Ingredients

Beef + Braise

  • 1 large or 2 small chuck roasts about 5 to 6 pounds, seasoned well with kosher salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 to 2 tablespoons olive oil
  • 1 large onion sliced
  • 6 cloves garlic smashed
  • 2 teaspoons fennel seed lightly crushed
  • 6 to 8 sprigs fresh oregano chopped
  • 2 to 3 sprigs fresh thyme leaves removed
  • 1 small sprig rosemary optional
  • Zest and juice of 1 lemon
  • 1 cup dry white wine
  • 1½ cups chicken broth

Quick Pan Gravy

  • 1 to 2 cups reserved cooking juices from the roast
  • 1 tablespoon all purpose flour
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon crème fraîche or heavy cream

Charred Lemon Crème Fraîche Dressing

  • 1 tablespoon olive oil
  • 2 lemons halved
  • ½ cup crème fraîche
  • Zest of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 clove garlic finely grated
  • ½ teaspoon coarse salt plus more to taste
  • Freshly cracked black pepper
  • ¼ cup olive oil
  • 2 teaspoons honey
  • Salad Greens

Crispy Roasted Potatoes

  • 3 large russet potatoes scrubbed clean
  • 4 tablespoons kosher salt for boiling water
  • ¾ teaspoon fine salt
  • ¼ cup olive oil
  • Freshly cracked black pepper

Instructions

For The Roast

  • Preheat the oven to 300°F (150°C).
  • Pat the chuck roast dry and season generously with kosher salt. If possible, season at least 30 minutes ahead or overnight.
  • Heat the olive oil in a large Dutch oven over medium high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
  • Reduce the heat to medium. Add the onion and cook for 5 to 7 minutes, until softened.
  • Add the smashed garlic and cook for 30 seconds. Stir in the fennel seed and cook for 30 to 60 seconds.
  • Add 2 teaspoons olive oil and the fresh oregano and thyme. Cook for about 1 minute to release their aroma.
  • Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
  • Return the roast to the pot. Add the lemon zest, lemon juice, and chicken broth. The liquid should come about halfway up the sides of the meat. Add the rosemary sprig, if using. Cover the pot and bring the liquid to a gentle boil.
  • Transfer the Dutch oven to the oven and cook for 3 hours. Near the end of the cooking time, remove the lid and let the roast develop a bit of a crust, about 20 more minutes.
  • Remove from the oven, cover again, and allow the roast to rest for at least 30 minutes before slicing or shredding.

For the Crispy Roasted Potatoes

  • Increase the oven temperature to 450°F (230°C).
  • Bring a large pot of water to a boil and add 1/4 cup kosher salt.
  • Cut the potatoes into 1 inch (pieces and boil for about 8 minutes, until just barely fork tender. Drain and transfer to a large bowl. Add the fine salt, olive oil, and black pepper.
  • Toss vigorously to rough up the edges and create a starchy coating.
  • Spread the potatoes onto a large baking sheet in a single layer, including all the starchy bits from the bowl. Roast for 25 minutes.
  • Flip the potatoes and roast for another 20 to 25 minutes, until deeply golden and crispy.

For the Charred Lemon Crème Fraîche Dressing

  • Heat 1 tablespoon olive oil in a skillet over medium heat.Place the lemon halves cut side down and cook for 4 to 5 minutes, until deeply charred.
  • In a bowl, whisk together the crème fraîche, lemon zest, Dijon mustard, garlic, olive oil, honey, juice from the charred lemons, salt, and pepper. Taste and adjust seasoning as needed. Toss half of the dressing with a big bowl of salad greens. Save the other half for another time.

For the Quick Pan Gravy

  • Pour 1 to 2 cups of the reserved cooking liquid into a skillet over medium heat.
  • Whisk in the flour and cook for 2 to 3 minutes, until slightly thickened.
  • Remove from the heat and stir in the lemon juice and crème fraîche. Taste and adjust seasoning if needed.

For Serving

  • Serve the roast with the gravy, crispy potatoes, and salad greens with the charred lemon dressing.

Video

Notes

  • I often cook a chuck roast and a bottom round roast together in the same Dutch oven. The chuck roast gets shredded for gyros later in the week while the round roast is served sliced for dinner.
  • Additional chicken broth can be substituted for the white wine.
  • The charred lemon dressing is also delicious on fennel slaw, mixed greens, and roasted vegetables.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat shredded chuck roast in a skillet to create crispy edges for gyros, wraps, and grain bowls.
QR Code linking back to recipe