Lemon Herb Beef Pot Roast

• 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

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37546 (may not work)