LEMON-HERB BEEF POT ROAST

LEMON-HERB BEEF POT ROAST
LEMON-HERB BEEF POT ROAST

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe By : Beef Council

  • Serving Size : 6 Preparation Time :3:00

  • Categories : Beef

  • Amount Measure Ingredient -- Preparation Method

  • 3 1/2

    pounds boneless beef chuck pot roast

  • 2

    cloves garlic -- crushed

  • 2

    teaspoons lemon pepper

  • 1

    teaspoon dried basil

  • 1

    tablespoon olive oil

  • 2

    tablespoons cornstarch,dissolved in 2T. water

  • 1/2

    teaspoon dried basil

  • 2

    cups peeled baby carrots

  • 1

    pound small red potatoes cut in halve

  • 1

    medium onion, cut into 6 wedges

Directions

Combine garlic, lemon pepper, and 1 teaspoon basil; press evenly into surface of beef. In dutch oven, heat oil over medium high heat until hot. Brown beef evenly. Pour off drippings. Add 1 cup water. Bring to a boil; reduce heat to low. Cover tightly; simmer 2 hours. Add vegetables; cover and continue cooking 40 to 45 minutes or until beef and vegetables are tender. Remove beef and vegetables. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Bring to a boil; cook and stir until thickened. Serve sauce with pot roast and vegetables. Makes 6 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: