Lemon-Herb Pot Roast - cooking recipe

Ingredients
    2 tsp. lemon pepper
    2 cloves minced garlic
    1 1/2 tsp. dried basil, divided
    1 (3 to 3.5 lb.) beef chuck pot roast
    1 Tbsp. olive oil
    1 c. water
    2 c. fresh baby carrots
    1 lb. small red potatoes, halved
    1 medium onion, cut into 6 wedges
    2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
Preparation
    Combine lemon pepper, garlic and 1 teaspoon basil; press onto beef.
    Heat oil in Dutch oven over medium until hot. Brown roast on all sides; drain well. Add 1 cup water to pan; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add carrots, potatoes and onion. Continue cooking, covered, 30 to 45 minutes or until roast
    and vegetables are fork-tender. Remove roast and veggies; keep warm. Skim fat from cooking liquid. Shake the cornstarch mixture and stir it into cooking liquid. Add the remaining basil. Cook and stir 1 minute or until thickened and bubbly. Carve roast. Serve with veggies and sauce.

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