Rosemary and Lemon Pepper Pot Roast

Russ Myers

By
@Beegee1947

This is also a great recipe for the crockpot.


Featured Pinch Tips Video

Comments:

Serves:

8 Servings

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

3 to 3 1/2 lb
boneless beef shoulder chuck roast
1 Tbsp
olive oil
1 c
water
4
carrots, cut into 1/2- inch crosswise slices
1 lb
gourmet russet potatoes, cut in half
4
onions, peeled and cut into quarters
2 Tbsp
cornstarch dissolved in 2 tablespoons water
1/2 tsp
dried rosemary, crushed
salt to taste

RUB:

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

Directions Step-By-Step

1
Combine rub ingredients (lemon pepper, garlic and 1 teaspoon rosemary) and press onto beef pot roast.

Heat oil in stockpot over medium heat; add pot roast and brown on both sides.
2
Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

Add carrots, potatoes and onion; cover and simmer for 30 to 45 minutes or until beef and vegetables are fork-tender.

Remove pot roast and vegetables and keep warm; skim fat and discard.
3
Turn heat to medium and stir cornstarch mixture and 1/2 teaspoon crushed rosemary into cooking liquid; cook and stir 3 minutes or until gravy is thickened and bubbly.

Carve roast and arrange on serving platter with vegetables. Serve with gravy.

About this Recipe

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