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Lemon-Herb Beef Pot Roast

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    Source: www.cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 (3 to 3 1/2 pound) boneless beef chuck pot roast

    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

    7. 2 tablespoons water

    8. 1/2 teaspoon dried basil Seasoning:

    9. 2 teaspoons lemon pepper

    10. 2 cloves garlic, minced

    11. 1 teaspoon dried basil

    Instructions Jump to Ingredients ↑

    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. 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. 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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