My mother's lemon pot roast from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 380) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on December 27, 2015

    This was first time cooking brisket and I didn't realize that it had so much fat. My seemingly huge slab of beef cooked down to very little. After I sliced it and trimmed off the fat, I ended up with very little of the roast. Similarly, the sauce was mostly fat so more than 2 cups of liquid yielded just over 1/2 cup of sauce once I skimmed off all the fat. The beef was very moist and the lemon is fairly pronounced in this sauce. This was very tasty, but I'll probably stick with a traditional pot roast in future as all the trimming and skimming was a bit much for me.

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