Wollaston's Recipes
https://www.wollastonsmarket.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.
Wollaston's Recipes
https://www.wollastonsmarket.com/Recipes/Detail/5785/