Lemon-Herb Beef Pot Roast

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 cloves garlic, minced
• 1 teaspoon dried basil

Cooking

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

Nutrition

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; 3.1g Fiber; 5.7mg Niacin; 0.6mg Vitamin B6; 3.8mcg Vitamin B12; 4.9mg Iron; 38.9mcg Selenium; Zinc; Choline;

Courtesy of BeefItsWhatsForDinner.com