Combine seasoning ingredients; press onto beef Shoulder Roast. Heat oil in Dutch oven over medium heat until hot. Brown roast. Pour off drippings.
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 roast and vegetables are fork-tender. Remove roast and vegetables; keep warm.
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 roast. Serve with vegetables and sauce.
Nutrition information per serving: 335 Calories; 99 kcal Calories from fat; 11 g Total Fat; 3 g Saturated Fat; 6 g Monounsaturated Fat; 90 mg Cholesterol; 278 mg Sodium; 21 g Total Carbohydrate; 3.1 g Dietary Fiber; 36 g Protein; 4.9 mg Iron; 5.7 mg NE Niacin; 0.6 mg Vitamin B6; 3.8 mcg Vitamin B12; 8.5 mg Zinc; 38.9 mcg Selenium;