2 tsp. lemon pepper
2 cloves minced garlic
1 1/2 tsp. dried basil, divided
1 (3 to 3.5 lb.) beef chuck pot roast
1 tbsp. olive oil
1 c. water
2 c. fresh baby carrots
1 lb. small red potatoes, halved
1 medium onion, cut into 6 wedges
2 tbsp. cornstarch, dissolved in 2 tbsp. water

Combine lemon pepper, garlic and 1 teaspoon basil; press onto beef. Heat oil in Dutch oven over medium until hot. Brown roast on all sides; drain well. Add 1 cup water to pan; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add carrots, potatoes and onion. Continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender. Remove roast and veggies; keep warm. Skim fat from cooking liquid. Shake the cornstarch mixture and stir it into cooking liquid. Add the remaining basil. Cook and stir 1 minute or until thickened and bubbly. Carve roast. Serve with veggies and sauce.