Lemon Herb Beef Pot Roast

This is my favorite pot roast recipe.

Combine garlic , lemon pepper , and 1 teaspoon of basil.

Press evenly into surface of beef.

In dutch oven , heat oil over medium-high heat until hot.

Brown beef evenly.

Pour off drippings.

Add 1 cup of water.

Bring to a boil and reduce heat to low.

Cover tightly and simmer 2 hours.

Add vegetables.

Cover and continue cooking 40 to 45 minutes or until the beef and vegetables are tender.

Skim fat from cooking liquid.

Stir in cornstarch mixture and 1 / 2 teaspoon basil.

Bring to a boil and cook and stir until thickened.

Serve sauce with pot roast and vegetables.

boneless beef chuck roast, garlic cloves, lemon pepper, dried basil, olive oil, cornstarch, water, baby carrots, small red potato, onion