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 ...