 |
Prep and Cook time: 3 1/4 hours
Makes: 6 servings
Ingredients
Seasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil
1 boneless beef chuck pot roast (3 to 3 1/2 pounds)
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
1/2 teaspoon dried basil
Instructions
1. Combine lemon pepper, garlic, and basil; press onto beef pot roast.
Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour
off drippings.
2. 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.
3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2
teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
Carve pot roast. Serve with vegetables and sauce.
