Lemon-Herb Pot Roast

Making a homemade pot roast is easy! With this recipe, you simply season a beef shoulder roast with lemon pepper, garlic and basil for a delicious, comforting meal.

Recipe Yield: 6

Ingredients

• 1 beef shoulder roast (2-1/2 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 basilSeasoning:
• 2 teaspoons lemon pepper
• 2 cloves garlic, minced
• 1 teaspoon dried basil

Directions

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

Source: TBC
Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.