Lemon-herb Beef Pot Roast
1 boneless beef chuck pot roast (3 to 3-1/2 lbs.)
1 Tbsp. olive oil
2 cups baby carrots
1 lb. small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 Tbsp. cornstarch dissolved in 2 Tbsp. water
1/2 tsp. dried basil
Seasoning:
2 tsp. lemon pepper
2 cloves garlic, minced
1 tsp. 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 tsp. basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce. Makes 6 servings.
