Lemon-Pepper BEEF POT ROAST W/ VEGETABLES

Table of Contents: BEEF

 

If you have a large enough iron skillet with a lid, or another large cooking pot with a lid, it can be used instead of an electric skillet.

 

1 (3 lb.) chuck roast or other beef cut for pot roast

Salt

2 large cloves garlic, finely minced

1 tsp. dried basil

1 tsp. celery seed

1 T. extra virgin olive oil

2 cups water plus 2 T. water, divided

2 large onions, cut in wedges

2 large ribs celery; string the celery & slice in 1” diagonal pieces

2 cups of the largest size of baby carrots

1 lb. small red potatoes, washed & halved

2 T. cornstarch

 

 

 

 

 

Salt the roast on all sides.  In a small bowl, mix together the garlic, basil, and celery seed.  Rub and press the mixture into all sides of the roast.

In an electric skillet, heat the oil to hot, but not smoking and sear the roast on all sides until browned on the outside.  Spoon off any fat drippings and discard.

Pour 2 cups of the water into the skillet with the roast and bring to a boil.  Cover the skillet and reduce the heat to simmer, and cook for 2 hours.  While the roast is cooking, put the cornstarch into a small bowl and stir in the remaining 2 T. water until smooth and set aside.

After the roast cooking time, add all of the vegetables to the skillet, cover the skillet, and continue cooking for 30 to 45 minutes or until the potatoes are tender.

Remove the roast and vegetables to a large, warm serving platter; then skim-off as much fat from the gravy as possible.  Stir the cornstarch mixture into

the roast gravy and cook, while stirring, for about 1 minutes until the gravy is thickened and bubbling hot.  Pour the hot gravy over the roast and the

vegetables to serve.

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