Lemon-Herb Beef Pot Roast Recipe

Ingredients

• 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

How to make Lemon-Herb Beef Pot Roast

1. Combine seasoning ingredients; press onto beef pot roast.
2. Heat oil in Dutch oven over medium heat until hot.
3. Brown pot roast.
4. Pour off drippings.
5. Add 1 cup water; bring to a boil.
6. Reduce heat; cover tightly and simmer 2 hours.
7. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
8. Remove pot roast and vegetables; keep warm.
9. Skim fat from cooking liquid.
10. Stir in cornstarch mixture and ½ teaspoon basil.
11. Cook and stir 1 minute or until thickened and bubbly.
12. Carve pot roast.
13. Serve with vegetables and sauce.

Notes