• 1 Star Ranch Angus^® chuck 7-bone pot roast or Star Ranch Angus chuck shoulder pot roast (3 to 3-1/2 pounds)
• 1 tablespoon olive oil
• 2 cups baby carrots
• 1 pound small red-skinned potatoes, halved
• 1 medium onion, cut into 6 wedges
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• 1/2 teaspoon dried basil

2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Recipe and photo courtesy of The Beef Checkoff