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Lemon-Herb Beef Pot Roast Lemon-Herb Beef Pot Roast

Ingredients

1 boneless chuck pot roast (3 to 3 ½ 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
½ teaspoon dried basil Seasoning: 2 teaspoons lemon pepper
2 garlic cloves, minced
1 teaspoon dried basil

Instructions

1. Combine seasoning ingredients and press onto pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. 2. Add 1 cup water and bring to a boil. Reduce heat, cover tightly and simmer 2 hours. Add vegetables and continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables, and keep warm. 3. Skim fat from cooking liquid. Stir in cornstarch mixture and ½ teaspoon basil. Cook 1 minute or until thickened and bubbly, stirring constantly. Carve pot roast. Serve with vegetables and sauce.