Pot Roast with Vegetables

1 boneless beef chuck arm pot roast (3.5lbs)

1 clove of garlic, crushed

1 tsp dried oregano leaves

1/2 tsp salt

1/2 tsp lemon-pepper seasoning

1 tbs vegetable oil

3/4 cup water

8 new red potatoes sliced in half

2 medium carrots sliced

2 medium parsnips, sliced

1 small leek, cut into 1 and 1/2 inch pieces

2 tbs cornstarch

Combine garlic, oregano, lemon pepper seasoning, and salt to form a paste.  Rub on beef and brown the pot roast in a dutch oven in the cooking oil.  Add the water, cover and cook for 2 hours on medium-low.  Add the potatoes and vegetables and cook until vegetables are tender -- add water as necessary insuring there is always some on the bottom of the pot.  When done remove the beef and the vegetables and mix the cornstarch with a small amount of water to dissolve.  Add a tablespoon of GravyMaster to the mix and pour into the drippings to make gravy.  mix more of the mixture to thicken depending on the amount of liquid.  It usually takes a few minutes for the liquid to thicken once the cornstarch mixture has been added.  Make sure you keep the liquid at a medium heat on the stove top.