BEEF POT ROAST

Yield: 12 servings

2 teaspoons lemon pepper
2 cloves minced garlic
1-1/2 teaspoons dried basil, divided
3 to 3-1/2-pound beef chuck pot roast
1 tablespoon olive oil
1 cup water
2 cups fresh baby carrots
1 pound small red potatoes, halved
1 medium onion cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water

1. Mix lemon pepper, garlic, 1 teaspoon basil; press onto beef. Heat oil in Dutch oven over medium until hot. Brown roast on all sides; drain. Add 1 cup water to pan; bring to boil. Reduce heat; cover tightly. Simmer 2 hours.
2. Add carrots, potatoes and onion. Cook, covered, 30-45 minutes. Remove roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Stir cornstarch
mixture into cooking liquid; add remaining basil. Stir 1 minute or until thickened. Carve roast; serve with vegetables and sauce.