Mash garlic with French knife; combine with 1 tsp basil, salt and pepper to form paste. rub surface of beef chuck shoulder with garlic mixture. Brown pot roast in oil in dutch oven over medium-high heat. Pour off drippings. Add water, onions and lemon peel; cover tightly and cook slowly for 2 hours. Add carrots; cover and continue cooking 30 minutes
Meanwhile, cut zucchini in half lengthwise and cut each half into 1-in pieces. Ad zucchini and cook, covered, 7-10 minutes. Remove roast, carrots and zucchini to warm platter. Strain cooking liquid; skim and discard fat.
combine cornstarch, lemon juice, and remaining basil; stir into 2 cups cooking liquid and bring to a boil. Boil 1 minute, stirring constantly.
Serve with veggies and gravy.
Originally Submitted
1/2/2010
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