Lemon Herb Beef Pot Roast

Recipe Rating:	2 Ratings5
Category:	Beef

Ingredients

	1 boneless beef chuck pot roast, 3 to 3 1/2 lbs.
	1 t. olive oil
	1 cup water
	2 cups baby carrots
	1 pound small red skinned potatoes, halved
	1 medium onion, cut into 6 wedges
	2 t. cornstarch, dissolved in 2 t. water
	1/2 t. dried basil
	2 t. lemon pepper
	2 cloves garlic, minced
	1 t dried basil

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Lynnda Cloutier

Well Seasoned

Mission Viejo, CA (pop. 93,305)

eatygourmet

Member Since Aug 2011

Lynnda's Notes:

A touch of lemon adds a fresh twist to the seasoning for this dinnertime favorite on Italian tables.

Directions

Mix 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 40 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 t. bail. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce. makes 6 servings.
Tastes of Italia