Lemon-Herb Beef Pot Roast1 boneless chuck pot roast (3 to 3 1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basil
Seasoning:
2 teaspoons lemon pepper
2 garlic cloves, minced
1 teaspoon dried basil
1. Combine seasoning ingredients and press onto pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. 2. Add 1 cup water and bring to a boil. Reduce heat, cover tightly and simmer 2 hours. Add vegetables and continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables, and keep warm. 3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook 1 minute or until thickened and bubbly, stirring constantly. Carve pot roast. Serve with vegetables and sauce.