Lemon Herb Beef Pot Roast

Yield: 8 servings

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Ingredients

3 to 3 1/2 pounds boneless beef shoulder chuck roast

check olive oil 1 Tablespoon olive oil

check water 1 cup water

check baby carrots 2 cups baby carrots

1 pound small red skinned potatoes, halved

check medium onion, cut into 6 wedges 1 medium onion, cut into 6 wedges

2 Tablespoons cornstarch dissolved in 2 Tablespoons water

check dried basil 1/2 teaspoon dried basil

check salt, to taste salt, to taste

Seasoning:

check lemon pepper 2 teaspoons lemon pepper

check garlic, minced 2 cloves garlic, minced

check dried basil 1 teaspoon dried basil

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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.