Directions:

Combine rub ingredients (lemon pepper, garlic and 1 teaspoon rosemary) and press onto beef pot roast.

Heat oil in stockpot over medium heat; add pot roast and brown on both sides.

Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

Add carrots, potatoes and onion; cover and simmer for 30 to 45 minutes or until beef and vegetables are fork-tender.

Remove pot roast and vegetables and keep warm; skim fat and discard.

Turn heat to medium and stir cornstarch mixture and 1/2 teaspoon crushed rosemary into cooking liquid; cook and stir 3 minutes or until gravy is thickened and bubbly.

Carve roast and arrange on serving platter with vegetables. Serve with gravy.