Lemon Herb Beef Pot Roast

Yield: 8 servings

Ingredients

3 to 3 1/2 pounds boneless beef shoulder chuck roast

1 Tablespoon olive oil

1 cup water

2 cups baby carrots

1 pound 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

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/5785/Lemon_Herb_Beef_Pot_Roast

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