Lemon Herb Chuck Roast

By bucky

  • 2 teaspoons lemon pepper

  • 1 teaspoon basil

  • 2 garlic cloves, crushed

  • 1 (3-pound) boneless beef chuck roast, trimmed

  • 1 tablespoon olive oil

  • 1 cup water

  • 1 pound small red potatoes cut into halves

  • 2 cups baby carrots

  • 1 onion cut into 6 wedges

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 1/2 teaspoon basil

  1. Mix the lemon pepper, 1 teaspoon basil and the garlic in a bowl and rub the garlic mixture over the surface of the roast. Heat the olive oil in a Dutch oven over medium-high heat until hot. Add the roast to the hot oil and cook until brown on all sides, turning several times. drain, Add 1 cup water and simmer. covered. for 2 hours.

  2. Add the potatoes, carrots and onion and simmer, covered, for 40 to 45 minutes or until the vegetables are tender and the roast is the desired degree of doneness. Romove the roast and vegetables to a heated platter, reserving the pan drippings.

  3. Skim the fat from the drippings and stir in a mixture of the cornstarch and 2 tablespoons water. Mix in 1/2 teaspoon basil and bring to a boil. Cook until thickened, stirring constantlly. Serve the gravy with the roast and vegetables.

  4. Yield: 6 servings and i better b 1 lol

Nutritional Facts

calories 485
Cholesterol 156mg
Fiber 3g
total fat 22g
protein 48g
sodium 284mg
saturated fat 8g
carbs 21g
total sugar 4g

dinner beef iron b vitamins main dish dutch oven fiber gluten free dairy free anti inflammatory stovetop

4 replies

2catty 2009-01-24 15:16:42 -0600 Report

Hmmm. Sounds pretty good. I usually make the roast like this but don't use the lemon. I will try it tomorrow.