Lemon-Herb Beef Pot Roast

Name: Lemon-Herb Beef Pot Roast
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 10-12 serving(s)
Ingredients: 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

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Recipe by AmyZoe

This is my favorite pot roast recipe.

READY IN: 3hrs 30mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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