Beef pot roast with tasty lemon herbs

Ingredients

3-3 ½ pounds of boneless beef chuck pot roast

2 teaspoons lemon pepper

1 teaspoon dried basil

2 tablespoons cornstarch dissolved in 2 tablespoons of water

2 cloves crushed garlic

1 tablespoon olive oil

2 cups peeled baby carrots

1 medium onion cut into about 6 wedges

1 pound small red potatoes cut in half

Combine lemon pepper, 1 teaspoon basil and press into beef

Put olive oil into Dutch oven with lightly oiled bottom and heat oil at medium heat until hot

Insert beef into the Dutch oven and brown beef evenly

Pour off dripping after beef has browned evenly

Add 1 cup of water into Dutch oven and bring to boil the reduce heat and cover with a lid and simmer for 2 hours

After 2 hours add vegetables and continue to cook for about 40-45 minutes or until vegetables and beef are both tender

Remove beef and vegetables and place on a large plate

Skim fat from the liquid left in Dutch oven

Stir in cornstarch mixture and ½ teaspoon basil

Bring to boil

Cook and stir until thickened

Serve sauce with the pot roast and vegetables