"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

German Beef Pot Roast Recipe

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This recipe for German Beef Pot Roast, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Saturday, September 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless beef chuck pot roast (3 to 3-1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried basil
2 cups baby carrots
1 pound small potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water

Seasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Directions:
Directions:
Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. 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. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Serve with vegetables and sauce.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I got this recipe from Stop and Shop Label.
09/27/08 - This recipe is super, very tasty and flavorable.

 

 

 

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