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3 lb. boneless beef chuck pot roast 2 cloves garlic, crushed 2 tsp. lemon pepper 1 tsp. dried basil 1 Tbsp. olive oil 2 Tbsp. cornstarch, dissolved in 2 Tbsp. water 1/2 tsp. dried basil Vegetables: 2 c. baby carrots 1 lb. small red potatoes, cut in half 1 medium onion, cut in wedges Combine garlic, lemon pepper and 1 teaspoon basil; press evenly into surface of beef. In a Dutch oven, heat over medium-high heat until hot. Brown meat evenly. Pour off drippings. Add 1 cup water. Bring to a boil; reduce heat to low. Cover tightly; simmer 2 hours. Add vegetables; cover and continue to cook for 40 to 45 minutes or until beef and vegetables are tender. Remove beef and vegetables. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Bring to a boil. Cook and stir until thickened. Serve sauce with pot roast and vegetables. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |