Lemon Herb Beef Pot Roast
|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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DirectionsMix 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.
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