3 to 3 1/2 lb. boneless beef chuck pot roast
2 cloves garlic, crushed
2 tsp. lemon pepper
1 tsp. dried basil
1 tbsp. olive oil
2 tbsp. cornstarch, dissolved in 2 tsp. water
1/2 tsp. dried basil
2 c. baby carrots, peeled
1 lb. small red potatoes, cut in half
1 medium onion, cut into 6 wedges

Combine garlic, lemon pepper and 1 teaspoon 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 water. Bring to a boil; reduce heat to low. Cover tightly; simmer 2 hours. Add vegetables; cover and continue cooking 40 to 45 minutes or until beef and vegetables are tender. Remove beef and vegetables. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Bring to a boil; cook and stir until thickened. Serve with pot roast and vegetables.

Makes 6 servings.