Winn-Dixie Signature Recipe
Lemon-Herb Beef Pot Roast
Preparation Time: 15 min.
Cooking Time: 2 hours, 45 min.
Serves: 6
Ingredients:
3 lb Beef, chuck, pot roast, boneless, raw -- 18 1/2 lb
1 tablespoon Oil, olive
2 cup Carrots, baby
1 lb Potato, red, small, raw -- halved
1 medium Onions, raw -- cut into 6 wedges
2 tablespoon Cornstarch -- dissolved in 2 tablespoons water
1/2 teaspoon Basil, ground, dry
1 cup Water
SEASONING
2 teaspoon Seasoning, lemon pepper
2 clove Garlic, raw -- minced
1 teaspoon Basil, ground, dry
Preparation:
1. Combine seasoning ingredients; press onto beef pot roast.
2. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4. 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.
5. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
6. Carve pot roast.
7. Serve with vegetables and sauce.