rosemary and lemon pepper pot roast

Ingredients For rosemary and lemon pepper pot roast

• 3 to 3 1/2 lb

  boneless beef shoulder chuck roast
• 1 Tbsp

  olive oil
• 1 c

  water
• 4

  carrots, cut into 1/2- inch crosswise slices
• 1 lb

  gourmet russet potatoes, cut in half
• 4

  onions, peeled and cut into quarters
• 2 Tbsp

  cornstarch dissolved in 2 tablespoons water
• 1/2 tsp

  dried rosemary, crushed
• salt to taste
• RUB:
• 2 tsp

  lemon pepper
• 2 clove

  garlic, minced
• 1 tsp

  dried rosemary