Time: 195 Minutes
Lemon-Herb Beef Pot Roast
Homemade Pot Roast couldn't be easier. Season a Chuck 7-Bone Roast with lemon pepper, garlic and basil for a delicious, comforting meal.
Ingredients
Quick Facts
Cooking
- Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
- Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
---|---|---|---|---|---|
6 | 335kcal | 11g | 90mg | 21g | 36g |
* 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; Fiber; 5.7mg NE Niacin; 0.6mg Vitamin B6; 3.8mcg Vitamin B12; 4.9mg Iron; 38.9mcg Selenium; Zinc; Choline;
Courtesy of BeefItsWhatsForDinner.com