Lemon Herb Pot Roast

• 1 (3 lb) boneless beef rib roast
• 1 tablespoon olive oil
• 1 1/2 cups water
• 2 cups baby carrots
• 1 lb small red potato, halved
• 1 medium onion, cut in wedges
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 teaspoon basil
• Seasoning
• 2 teaspoons lemon pepper
• 3 cloves garlic, minced
• 1 teaspoon basil
• 1/2 teaspoon oregano

1. Combine seasoning ingredients; press onto roast.
2. Heat oil in dutch oven; brown roast on all sides.
3. Pour off fat.
4. Add water;bring to a boil.
5. Reduce heat, cover and simmer for 2 hours.
6. Add vegetables, continue cooking, covered, for 40 minutes.
7. Remove roast and vegetables to serving platter.
8. Mix cornstarch, water, and basil.
9. Stir into cooking liquid.
10. Cook and stir 1 minute, until bubbly.

boneless beef, olive oil, water, baby carrots, red potato, onion, cornstarch, water, basil, lemon pepper, garlic, basil, oregano

Taken from www.food.com/recipe/lemon-herb-pot-roast-30956 (may not work)