LEMON-HERB BEEF POT ROAST

Lemon-Herb Beef Pot Roast image

Provided by AmyZoe

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

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3 1/2 lbs boneless beef chuck roast
2 garlic cloves, crushed
2 teaspoons lemon pepper
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons cornstarch, dissolved in
2 tablespoons water
1/2 teaspoon dried basil
2 cups baby carrots, peeled
1 lb small red potato, cut in half
1 medium onion, cut in 6 wedges

Steps:

Combine garlic, lemon pepper, and 1 teaspoon of basil.
Press evenly into surface of beef.
In Dutch oven, heat oil over medium-high heat until hot.
Brown beef evenly.
Pour off drippings.
Add 1 cup of water.
Bring to a boil and reduce heat to low.
Cover tightly and simmer 2 hours.
Add vegetables. Cover and continue cooking 40 to 45 minutes or until the beef and vegetables are tender.
Skim fat from cooking liquid.
Stir in cornstarch mixture and 1/2 teaspoon basil.
Bring to a boil and cook and stir until thickened.
Serve sauce with pot roast and vegetables.