Tri -Town IGA Express Recipes
https://tritownexpress.iga.com/Recipes/Detail/5785/
Lemon Herb Beef Pot Roast
Yield: 8 servings
Ingredients
| 3 to | 3 1/2 pounds | boneless beef shoulder chuck roast | |
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| 1 | Tablespoon | olive oil | |
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| 1 | cup | water | |
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| 2 | cups | baby carrots | |
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| 1 | pound | small red skinned potatoes, halved | |
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| 1 | medium onion, cut into 6 wedges | ||
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| 2 | Tablespoons | cornstarch dissolved in 2 Tablespoons water | |
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| 1/2 | teaspoon | dried basil | |
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| salt, to taste | |||
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| Seasoning: | |||
| 2 | teaspoons | lemon pepper | |
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| 2 | cloves | garlic, minced | |
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| 1 | teaspoon | dried basil | |
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Directions:
1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast.
2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
3. Remove pot roast and vegetables. Skim fat. Stir cornstarch mixture and 1/2 tsp basil into cooking liquid; cook and stir 1 minute or until thickened and bubbly.
4. Carve pot roast; season with salt. Serve with vegetables and sauce.
Courtesy of Cattlemen's Beef Board
Please note that some ingredients and brands may not be available in every store.
Tri -Town IGA Express Recipes
https://tritownexpress.iga.com/Recipes/Detail/5785/
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