Lemon-Herb Beef Pot Roast
Source of Recipe
Jo Gainey
1 boneless beef chuck pot roast (3 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, scrubbed and halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
1/2 teaspoon dried basil
Seasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil
Combine 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 45 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 teaspoon
basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot
roast. Serve with vegetables and sauce. Serves 6-8
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