1. Combine garlic, lemon pepper, and 1 teaspoon of basil. 2. Press evenly into surface of beef. 3. In Dutch oven, heat oil over medium-high heat until hot. 4. Brown beef evenly. 5. Pour off drippings. 6. Add 1 cup of water. 7. Bring to a boil and reduce heat to low. 8. Cover tightly and simmer 2 hours. 9. Add vegetables. Cover and continue cooking 40 to 45 minutes or until the beef and vegetables are tender. 10. Skim fat from cooking liquid. 11. Stir in cornstarch mixture and 1/2 teaspoon basil. 12. Bring to a boil and cook and stir until thickened. 13. Serve sauce with pot roast and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
