lemon herb beef pot roast

Name: Lemon Herb Beef Pot Roast
Prep time: 15 min
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: 3 pound(s) boneless beef shoulder chuck roast; 1 tablespoon(s) olive oil; 1 cup(s) water; 2 cup(s) baby carrots; 1 pound(s) small red skinned potatoes, halved; 1 medium onion, cut into 6 wedges; 2 tablespoon(s) cornstarch dissolved in 2 tablespoons water; 1/2 teaspoon(s) dried basil; - salt, to taste; SEASONING:; 2 teaspoon(s) lemon pepper; 2 clove(s) garlic, minced; 1 teaspoon(s) dried basil

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

An old fashion recipe with a twist of lemon

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(1 rating)

yield 8 Servings

prep time 15 Min

cook time 3 Hr

method Stove Top

Ingredients For lemon herb beef pot roast

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 md

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

How To Make lemon herb beef pot roast

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.
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