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|Sweet/Spicy Baked Beans w/ Kielbasa|
|8 oz. bacon, chopped|
1 large onion. chopped
1 cup chopped celery
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 (15-oz.) cans pinto or kidney beans, drained, rinsed
1 lb. kielbasa, halved lengthwise, sticed
1 (14.5oz) can d...
Lemon-Herb Beef Pot Roast
By: - January 29th, 2009
This Recipe has been read: 1223 times.
LEMON-HERB BEEF POT ROAST (3 to 3 -1/4 hours)
-1boneless beef chuck pot roast (arm, shoulder or blade) (3 to 3-1/2 lb)
-1 Tbsp olive oil
-2 cups baby carrots
-1 lb small red-skinned potatoes, halved
-1 medium onion, cut into 6 wedges
-2 Tbsp cornstarch dissolved in 2 Tbsp water
1-/2 tsp dried basil
-2 tsp lemon pepper
-2 cloves garlic, minced
-1 tsp dried basil
1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium
heat until hot; brown pot roast.
2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add
vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
3. Remove pot roast and vegetables. Skim fat. Stir cornstarch mixture and 1/2 tsp basil into
cooking liquid; cook and stir 1 minute or until thickened and bubbly.
4. Carve pot roast; season with salt. Serve with vegetables and sauce.
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