Categories: Beef- Main Dish

Ingredients

• 2 tsp. lemon pepper seasoning
• 2 cloves garlic, minced
• 1 1/2 tsp. dried basil, divided use
• 1 (3- to 3 1/2 lb.) beef chuck pot roast
• 1 Tbsp. canola oil
• 1 cup water
• 2 cups baby carrots
• 1 lb. small red potatoes, haled
• 1 medium onion, cut into 6 wedges
• 2 Tbsp. cornstarch dissolved in 2 Tbsp. water

Directions

1. Combine lemon pepper seasoning, garlic and 1 tsp. dried basil; press onto beef.
2. heat oil in a Dutch oven over medium heat until hot. Brown roast on all sides; drain well. Add 1 cup water to pan; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add carrots, potatoes and onion; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Stir the cornstarch mixture into the cooking liquid; add the remaining basil. Cook and stir 1 minute or until sauce is thickened and bubbly. Carve roast; serve with vegetables and sauce.

Email to a friend | Print this recipe | Back