Categories: Beef Main Dish

Ingredients

• 2 tsp. lemon pepper seasoning
• 2 cloves garlic, minced
• 1 1/2 tsp. dried basil, divided use
• 1 (3 to 3 1/2 lb.) boneless beef chick roast, trimmed
• 1 Tbsp. olive oil
• 1 cup water
• 2 cups baby carrots
• 1 lb. small red-skinned potatoes, halved
• 1 medium onion, cut into 6 wedges
• 2 Tbsp. cornstarch dissolved in 2 Tbsp. water

Directions

1. Combine lemon pepper, garlic and 1 tsp. basil; press onto roast.

2. Heat oil in a Dutch oven on medium until hot. Brown roast on all sides; discard drippings.

3. Add water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

4. Add carrots, potatoes and onion. Continue cooking, covered 30 to 45 minutes or until beef and vegetables are fork-tender. Remove roast and vegetables; keep warm.

5. Skim fat from cooking liquid. Stir in cornstarch mixture and remaining basil. Cook and stir 1 minute or until thickened and bubbly. Carve roast; serve with vegetables and sauce.

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