Lemon-Herb Pot Roast

• 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

1. Combine lemon pepper, garlic and 1 teaspoon basil; press onto beef.
2. 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
3. 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.

lemon pepper, garlic, basil, beef chuck, olive oil, water, fresh baby carrots, red potatoes, onion, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115585 (may not work)