Italian Pot Roast - cooking recipe

Ingredients

2 lb. boneless beef round tip roast
1 Tbsp. cooking oil
1 c. water
2 tsp. dried oregano, crushed
1/2 tsp. dried basil
2 bay leaves
2 cloves garlic
1 lb. baby carrots
1 c. pearl onions
1 (7 1/2 oz.) can tomatoes
2 Tbsp. cornstarch
2 tsp. instant beef bouillon

Preparation

In a 4 1/2-quart Dutch oven, brown roast.
Drain off fat.
Add water, bouillon, oregano, basil, bay leaves, garlic and 1/8 teaspoon pepper.
Bring to a boil.
Reduce heat.
Simmer, covered, 25 to 30 minutes or until vegetables are done.