3 -3 1/2 lb. boneless chuck pot roast
2 cloves of garlic crushed
2 tsp. lemon pepper
1 tsp. dried basil
1 T. olive oil
2 T. corn starch dissolved in 2 T. water
1/2 tsp. dried basil
2 C. baby carrots
1 lb. small red potatoes cut in half
1 medium onion cut in 6 wedges
Combine garlic, lemon pepper, and 1 tsp. basil and press evenly into surface of the beef.
In dutch oven heat oil over medium high heat until hot, then brown beef evenly, pour off drippings, add 1 C. water and bring to a boil, then reduce heat to low. Cover tightly with lid and simmer two hours.
Add vegetables, cover and continue cooking 40 – 45 minutes or until beef and vegetables are tender.
Remove beef and vegetables. Skim fat from cooking liquid; stir in the cornstarch mixture and the 1/2 tsp. basil and bring to a boil and cook and stir until thickened.
Serve pot roast and vegetables with sauce. Serves 6.