|
Lemon-Herb Beef Pot Roast
Servings:
Makes 6 servings
|
Ingredients:
1 boneless beef chuck pot roast (3 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basil
Seasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil
|
|
Cooking Instructions:
1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
2. 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.
3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.
Nutrition information per serving: 391 calories; 44 g protein; 21 g carbohydrate; 13 g fat; 258 mg sodium; 129 mg cholesterol; 6.0 mg niacin; 0.6 mg vitamin B6; 4.3 mcg vitamin B12; 5.8 mg iron; 11.4 mg zinc.
©2004
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
|
