LEMON-HERB BEEF POT ROAST
By á-56845
Rate this recipe
0/5
(0 Votes)
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
Details
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.
You'll also love
- Fried Green Tomato Biscuits 0/5 (0 Votes)
- JICAMA MATCHSTICK FRIES {george... 0/5 (0 Votes)
- Shredded Beef Flautas 0/5 (0 Votes)
- Pork T-Bone Steaks with Whiskey... 5/5 (1 Votes)
- CARROT AND APPLE CAKE by Lorraine... 0/5 (0 Votes)
- Savory Oats with Brie and Cherry... 0/5 (0 Votes)
- Garlic Lime Rice 0/5 (0 Votes)
- PRIME RIB FOR TWO 0/5 (0 Votes)
Review this recipe