"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Lemon Herb Beef Pot Roast Recipe

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This recipe for Lemon Herb Beef Pot Roast, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp lemon pepper seasoning
2 cloves garlic, minced
1 1/2 tsp dried basil, divided
1 Tblsp olive oil
1 (3-3 1/2 lb) trimmed beef chuck roast
1 cup water
2 cups baby carrots
1 lb halved small red-skinned potatoes
1 medium onion, cut into 6 wedges
2 Tblsp cornstarch dissolved in 2 Tblsp water

Directions:
Directions:
Combine lemon pepper, garlic and 1 tsp basil; press onto roast. Heat oil in a Dutch oven on medium heat until hot. Add roast and brown on all sides. Discard drippings. Add water and bring to a boil. Reduce heat, cover tightly and simmer 2 hours. Add carrots, potatoes and onion. Continue cooking 30-45 minutes, or until beef and vegetables are fork tender. Remove roast and vegetables and keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and remaining 1/2 tsp basil. Cook and stir 1 minute or until thickened and bubbly. Slice roast and serve with vegetables and sauce.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
3 hours 15 minutes

 

 

 

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