Lemon-Herb Beef Pot Roast
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
1 boneless beef chuck pot roast (3 to 3-1/2 pounds)
1 Tbs olive oil
2 cups baby carrots
1 lb small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 Tbs cornstarch dissolved in 2 tablespoons water
1/2 tsp dried basil
Seasoning:
2 tsp lemon pepper
2 cloves garlic, minced
1 tsp dried basil
Directions
Combine seasoning ingredients; press onto beef pot roast. Heat oil in
Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
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.
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 facts
Serving Size 1 serving
Calories 789
Calories from Fat 524 (66%)
% Daily Value*
88%Total Fat 57g
119%Saturated
Fat 23.7g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 26g
53%Cholesterol 159mg
8%Sodium 181mg
36%Potassium 1246mg
8%Total
Carbohydrate 24g
11%Dietary
Fiber 2.7g
Sugars 4g
Sugar Alcohols 0g
85%Protein 43g