LEMON-HERB BEEF POT ROAST

Lemon-Herb Beef Pot Roast --
Lean Cut
  • Total Recipe Time: 3 to 3-1/4 hours
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Chuck 7-Bone Roast or Shoulder Roast (3 to 3-1/2 pounds)
  2. 1 tablespoon olive oil
  3. 2 cups baby carrots
  4. 1 pound small red-skinned potatoes, halved
  5. 1 medium onion, cut into 6 wedges
  6. 2 tablespoons cornstarch dissolved in 2 tablespoons water
  7. 1/2 teaspoon dried basil
Seasoning:
  1. 2 teaspoons lemon pepper
  2. 2 cloves garlic, minced
  3. 1 teaspoon dried basil

INSTRUCTIONS FOR LEMON-HERB BEEF POT ROAST

  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
  2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
  3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.
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