Lemon-Herb Beef Pot Roast

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Serves 6 people

Categories: Beef Main Dish

Ingredients

  • 2 tsp. lemon pepper seasoning
  • 2 cloves garlic, minced
  • 1 1/2 tsp. dried basil, divided use
  • 1 (3 to 3 1/2 lb.) boneless beef chick roast, trimmed
  • 1 Tbsp. olive oil
  • 1 cup water
  • 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

Directions

  1. Combine lemon pepper, garlic and 1 tsp. basil; press onto roast.

  2. Heat oil in a Dutch oven on medium until hot. Brown roast on all sides; discard drippings.

  3. Add water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

  4. Add carrots, potatoes and onion. Continue cooking, covered 30 to 45 minutes or until beef and vegetables are fork-tender. Remove roast and vegetables; keep warm.

  5. Skim fat from cooking liquid. Stir in cornstarch mixture and remaining basil. Cook and stir 1 minute or until thickened and bubbly. Carve roast; serve with vegetables and sauce.

Email to a friend | Print this recipe | Back