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Lemon Herb Beef Pot Roast

Russ Myers

By
@Beegee1947

An old fashion recipe with a twist of lemon

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 Servings
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

3 lb
boneless beef shoulder chuck roast
1 Tbsp
olive oil
1 c
water
2 c
baby carrots
1 lb
small red skinned potatoes, halved
1 medium
onion, cut into 6 wedges
2 Tbsp
cornstarch dissolved in 2 tablespoons water
1/2 tsp
dried basil
salt, to taste

SEASONING:

2 tsp
lemon pepper
2 clove
garlic, minced
1 tsp
dried basil

Step-By-Step

1Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast.

Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
2Remove pot roast and vegetables. Skim fat. Stir cornstarch mixture and 1/2 tsp basil into cooking liquid; cook and stir 1 minute or until thickened and bubbly.

Carve pot roast; season with salt. Serve with vegetables and sauce.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American