1 boneless beef chuck pot roast, 3 to 3 1/2 lbs.
1 t. olive oil
1 cup water
2 cups baby carrots
1 pound small red skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 t. cornstarch, dissolved in 2 t. water
1/2 t. dried basil
2 t. lemon pepper
2 cloves garlic, minced
1 t dried basil
1Mix seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 40 minutes or until pot roast and vegetables are fork tender. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 t. bail. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce. makes 6 servings.
Tastes of Italia