Lemon Herb Beef Pot Roast (SN)

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 482 (24% DV)
Fat: 26g (40% DV)
Carbohydrates: 37g (12% DV)
Protein: 28g (55% DV)
Ingredients:  Makes 6 servings
25  ounces
1  tablespoon
16  ounces
6  pieces
2  tablespoons
2  tablespoons
1-1/2  teaspoons
2  teaspoons

Tip: For nutritional information on all the ingredients in Lemon Herb Beef Pot Roast (SN) just click on each ingredient name. Then adjust the serving size for any Lemon Herb Beef Pot Roast (SN) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Combine lemon pepper, minced garlic, & 1 tsp dried basil; press onto chuck roast.
Meanwhile heat olive oil in a dutch oven over medium heat until hot.
Brown all sides of the roast; pour off the drippings.
Add 1 cup water and 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 the cooking liquid. Mix the cornstarch and 2 Tbsp water; stir cornstarch mixture and 1/2 tsp dried basil into the cooking liquid.
Cook and stir 1 minute or until thickened; serve with roast and vegetables. Refrigerate any leftovers.
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