Lemon Herb Beef Pot Roast

1
Lynnda Cloutier

By
@eatygourmet

A touch of lemon adds a fresh twist to the seasoning for this dinnertime favorite on Italian tables.

Rating:

★★★★★ 2 votes

Comments:

Ingredients

  • ·
    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

How to Make Lemon Herb Beef Pot Roast

Step-by-Step

  1. Mix 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.
    Tastes of Italia

Printable Recipe Card

About Lemon Herb Beef Pot Roast

Course/Dish: Beef, Roasts




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