Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5785/
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.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5785/