LEMON-HERB BEEF POT ROAST

By á-56845

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

Preparation

Step 1

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.