Lemon-Herb Beef Pot Roast Recipe

Lemon-Herb Beef Pot Roast Recipe

  • Seasoning:
  • 2 teaspoons lemon pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 (3 pound) boneless beef chuck pot roast
  • 1 tablespoon Safeway SELECT Verdi 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
  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.
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