2 tsp. lemon pepper
\n2 cloves minced garlic
\n1 1\/2 tsp. dried basil, divided
\n1 (3- to 3 1\/2-pound) beef chuck pot roast
\n1 T. olive oil
\n1 C. water
\n2 C. fresh baby carrots
\n1 pound small red potatoes, halved
\n1 medium onion cut into 6 wedges
\n2 T. cornstarch dissolved in 2 T. water<\/p>\n
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.<\/p>\n
Yield: 12 servings
\nCalories: 192
\nFat: 6g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n