Lemon Herb Beef Pot Roast

Russ Myers

By
@Beegee1947

An old fashion recipe with a twist of lemon


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Combine 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.
2
Remove 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