Lemon Herb Beef Pot Roast

Yield:
8 servings

Ingredients:

  1. 3 to 3 1/2 pounds boneless beef shoulder chuck roast
  2. 1 Tablespoon olive oil
  3. 2 cups baby carrots
  4. 1 pound small red skinned potatoes, halved
  5. 1 medium onion, cut into 6 wedges
  6. 2 Tablespoons cornstarch dissolved in 2 Tablespoons water
  7. 1/2 teaspoon dried basil
  9. Seasoning:
  10. 2 teaspoons lemon pepper
  11. 2 cloves garlic, minced
  12. 1 teaspoon dried basil
  13. 1 cup water
  14. salt, to taste
Directions:

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

2. 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.

3. 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.

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

Courtesy of Cattlemen's Beef Board



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