3 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 Tbsp. water
1/2 tsp. dried basil
2 c. baby carrots
1 lb. small red potatoes, cut in half
1 medium onion, cut in wedges
Combine garlic, lemon pepper and 1 teaspoon basil; press
evenly into surface of beef.
In a Dutch oven, heat over medium-high heat until hot. Brown
meat 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 to cook for 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 sauce with pot roast and vegetables.
Yield: 6 servings.
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