Title: Lemon - Herb Beef Pot Roast
Categories: Meat Herb
Yield: 6 Servings

3	lb	Beef chuck pot roast
2	cl	Garlic; crushed
2	ts	Lemon pepper
1	ts	Dried basil
1	tb	Olive oil
2	tb	Cornstarch; dissolved in
2	tb	Water
1/2	ts	Dried basil
VEGETABLES
2	c	Baby Carrots; peeled
1	lb	Red potatoes; cut in half
1	md	Onion; cut into wedges

Combine garlic, lemon pepper and 1 tsp basil; press evenly into surface of beef. In Dutch oven, heat oil over medium-high heat until hot. Brown beef 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 cooking 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 tsp basil. Bring to a boil; cook and stir until thickened. Serve sauce with pot roast and vegetables.

Makes 6 servings.

Source: National Cattlemen's Beef Association and Beef Board

** Weight Watchers -- Nov/Dec 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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