Lemon Herb Beef Pot Roast - cooking recipe

Ingredients

3 to 3 1/2 lb. boneless beef chuck pot roast
2 cloves garlic, crushed
2 tsp. lemon pepper
1 tsp. dried basil
1 Tbsp. olive oil
2 Tbsp. cornstarch, dissolved in 2 tsp. water
1/2 tsp. dried basil
2 c. baby carrots, peeled
1 lb. small red potatoes, cut in half
1 medium onion, cut into 6 wedges

Preparation

Combine garlic, lemon pepper and 1 teaspoon basil; press evenly into surface of beef.
In Dutch oven, heat oil over medium-high heat until hot.
Brown beef evenly.
Pour off drippings.
Add 1 cup water.
Bring to a boil;
reduce heat to low.
Cover tightly; simmer 2 hours.
Add vegetables; cover and continue cooking 40 to 45 minutes or until beef and vegetables are tender.
Remove beef and vegetables.
Skim fat from cooking liquid.
Stir in cornstarch mixture and 1/2 teaspoon basil.
Bring to a boil;
cook and stir until thickened.
Serve with pot roast and vegetables.
Makes 6 servings.