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

Combine lemon pepper, garlic and 1 tsp. basil; press onto beef. Heat oil in Dutch oven over medium until hot. Brown roast on all sides; drain well. Add 1 C. water to pan; bring to 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 vegetables; 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 vegetables and sauce.

Yield: 12 servings
Calories: 192
Fat: 6g
Fiber: 2g