2 lb roast (any cut from the chuck is going to work the best)
1 garlic clove, minced
1 tsp lemon pepper
1/2 tsp dried basil
1 cup beef broth
1 cup water
3 red potatoes, cut into small cubes
2 Tbsp cornstarch (dissolved in 2 Tbsp water)
Combine lemon pepper, garlic, and basil. Press onto all sides of beef. Pour broth and water in slow cooker. Place roast in slow cooker. Place potatoes around the meat. Sprinkle lightly with additional lemon pepper. Cover and cook on HIGH for 1 hour. Turn to LOW and cook for another 5-6 hours. Transfer meat and potatoes to a serving platter. Pour liquid into saucepan and heat to a boil. Add cornstarch mixture and whisk to make gravy. Serve gravy over roast and potatoes. Makes 4 servings.
I loved the flavor of this roast and potatoes. It was delicious and delightful. If you're not in the mood for the typical "can of cream of mushroom soup" type of roast, try this one. It is sure to be a hit with your family. 4 stars and bookmark it, for sure.