I made Lindas Moms lemon pot roast on Sunday and it was wonderful! Both my husband and 4 yo son raved. The 4 yo had 3 servings!
The lemon was a nice change and added brightness to the dish that is often missing with braised meats. I used a little more than the ¼ cup called for since my lemons were particularly juicy. The only other changes I made was to use fresh minced garlic instead of the powder and I added sliced mushrooms to the pot during the last ½ hour or so of cooking. I used wondra to make the gravy, even so it didnt thicken as much as my husband would have liked but the flavor was wonderful. I think the mushrooms added a little something, making the gravy a little earthier. I served it with roasted baby potatoes and ginger glazed baby carrots. This is definitely a keeper!