1 Boneless beef chuck pot roast (3 - 3 1/2 lb.)
1 tbsp. Olive oil
3 c. baby carrots
1 lb. sm red-skinned potatoes, halved
1 med. onion, cut into 6 wedges
2 tbsp. cornstarch dissolved in 2 tbsp. water
1/2 tsp. dried basil

Seasoning:

2 tsp. lemon pepper
2 cloves garlic, minced
1 tsp. dry basil

Combine seasoning; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off dripping. Add 1 c. water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered or 30 - 45 minutes or until pot roast and vegetables are fork tender. Remove pot roast and vegetables, keep warm. Skim fat from the cooking liquid. Stir in cornstarch mixture and 1/2 tsp. basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.