Lemon-Herb Pot Roast
Lemon-Herb Pot Roast is an moderately easy dinner. Made with 2 tsp. lemon pepper, 2 cloves minced garlic, 1 1/2 tsp. dried basil, divided, 1 (3 to 3.5 lb.) beef chuck pot roast and 1 tbsp. olive oil, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Combine lemon pepper, garlic and 1 teaspoon basil; press onto beef.
Heat oil in Dutch oven over medium 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 veggies; keep warm. Skim fat from cooking liquid. Shake the cornstarch mixture and stir it into cooking liquid. Add the remaining basil. Cook and stir 1 minute or until thickened and bubbly. Carve roast. Serve with veggies and sauce.
π· Perfect Pairings
Complete your meal with these
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