Lemon Herb Beef Pot Roast

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comments

Yield: 8 servings

Ingredients

3 to 3-1/2 lbs. boneless beef shoulder chuck roast
1 Tablespoon olive oil
1 cup water
2 cups baby carrots
1 lb. small red skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 Tablespoons cornstarch dissolved in 2 Tablespoons water
1/2 teaspoon dried basil
salt, to taste
Seasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

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

Customer Comments

Recipe Rated Five Stars - Top Rating

Anon.

“So Delicious and So easy!! Highly recommend!!!”

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