Lemon-Herb Beef Pot Roast

This is my favorite pot roast recipe.

• Ready In: 3 hrs 30 mins
• Serves: 10-12

Ingredients

• 3 1⁄2 lbs boneless beef chuck roast
• 2  garlic cloves, crushed
• 2  teaspoons lemon pepper
• 1  teaspoon dried basil
• 1  tablespoon olive oil
• 2  tablespoons cornstarch, dissolved in
• 2  tablespoons water
• 1⁄2 teaspoon dried basil
• 2  cups  baby carrots, peeled
• 1  lb small red potato, cut in half
• 1  medium onion, cut in 6 wedges

Directions

1. Combine garlic, lemon pepper, and 1 teaspoon of basil.
2. Press evenly into surface of beef.
3. In Dutch oven, heat oil over medium-high heat until hot.
4. Brown beef evenly.
5. Pour off drippings.
6. Add 1 cup of water.
7. Bring to a boil and reduce heat to low.
8. Cover tightly and simmer 2 hours.
9. Add vegetables. Cover and continue cooking 40 to 45 minutes or until the beef and vegetables are tender.
10. Skim fat from cooking liquid.
11. Stir in cornstarch mixture and 1/2 teaspoon basil.
12. Bring to a boil and cook and stir until thickened.
13. Serve sauce with pot roast and vegetables.