Rosemary and Lemon Pepper Pot Roast

Rosemary and Lemon Pepper Pot Roast
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Rosemary and Lemon Pepper Pot Roast
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine rub ingredients (lemon pepper, garlic and 1 teaspoon rosemary) and press onto beef pot roast.
  2. Heat oil in stockpot over medium heat; add pot roast and brown on both sides.
  3. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
  4. Add carrots, potatoes and onion; cover and simmer for 30 to 45 minutes or until beef and vegetables are fork-tender.
  5. Remove pot roast and vegetables and keep warm; skim fat and discard.
  6. Turn heat to medium and stir cornstarch mixture and 1/2 teaspoon crushed rosemary into cooking liquid; cook and stir 3 minutes or until gravy is thickened and bubbly.
  7. Carve roast and arrange on serving platter with vegetables. Serve with gravy.