Lemon herb Beef Pot Roast

Servings: 6

1 boneless beef chuck pot roast (3 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basil
Seasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Combine seasoning ingredients; press onto beef pot roast. Heat oil in
Dutch oven over medium heat until hot. Brown pot roast. Pour off
drippings. Add 1 cup water; bring to a boil. Reduce heat; cover tightly
and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45
minutes or until pot roast and vegetables are fork-tender. Remove pot
roast and vegetables; keep warm. Skim fat from cooking liquid. Stir in
cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or
until thickened and bubbly. Carve pot roast. Serve with vegetables and
sauce.

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