Lemon-Herb Beef Pot Roast

• 3 hrs 15 min
• 6 SERVINGS
• 340 Cal
• 36 g Protein

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 basil

• 2 teaspoons lemon pepper
• 2 teaspoons minced garlic
• 1 teaspoon dried basil

Cooking:

1. Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown 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 roast and vegetables are fork-tender. Remove 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 roast. Serve with vegetables and sauce.