Non-vegetarian Rosemary and Lemon Pepper Pot Roast Rosemary and Lemon Pepper Pot Roast Print Recipe CourseNon-vegetarian recipe Rosemary and Lemon Pepper Pot Roast Print Recipe CourseNon-vegetarian recipe Ingredients 3 pounds to 3 1/2boneless beef shoulder chuck roast 1 Tablespoon olive oil 1 cup water 4 inch carrots cut into 1/2-crosswise slices 1 pound gourmet russet potatoes cut in half 4 baby bold onions peeled and cut into quarters 2 in Tablespoons cornstarch dissolved2 Tablespoons water 1/2 teaspoon dried rosemary crushed Salt to taste Rub: 2 teaspoons Lemon pepper 2 cloves garlic minced 1 teaspoon dried rosemary Servings: Instructions Combine rub ingredients (lemon pepper, garlic and 1 teaspoon rosemary) and press onto beef pot roast. Heat oil in stockpot over medium heat; add pot roast and brown on both sides. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add carrots, potatoes and onion; cover and simmer for 30 to 45 minutes or until beef and vegetables are fork-tender. Remove pot roast and vegetables and keep warm; skim fat and discard. 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. Carve roast and arrange on serving platter with vegetables. Serve with gravy.