Lemon-Herb Beef Pot Roast

Make it a Meal

Add these dishes to make a full meal:

Linguine with Spinach and Asiago Cheese

Beet Salad

Apple Spice Cake

Wine Pairings

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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath