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Beef >> Lemon-herb Beef Pot Roast
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Beef >> Lemon-herb Beef Pot Roast



1 (3 To 3 ½ Pound) Boneless Beef Chuck Pot Roast 1 Tablespoon Olive Oil 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 ½ Teaspoon Dried Basil Seasoning: 2 Teaspoons Lemon Pepper 2 Cloves Garlic, Minced 1 Teaspoon 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 ½ Teaspoon Basil.
Cook And Stir 1 Minute Or Until Thickened And Bubbly.
Carve Pot Roast.
Serve With Vegetables And Sauce.

Makes 6 Servings. You can serve with your family and friends.
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