Ingredients
1 Open Prairie Natural Angus® chuck 7-bone pot roast or Star Ranch Angus chuck shoulder pot roast (3 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
Seasoning
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil
Instructions
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Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
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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.
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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.
Total recipe time: 3 to 3-1/4 hours
Makes 6 servings
Recipe and photo courtesy of The Beef Checkoff
