Autumn Pot Roast with Root Vegetables

3 to 3-1/4 hours

• 1 boneless beef chuck pot roast (arm, shoulder or blade) (3 to 3-1/2 lb)
• 1 Tbsp vegetable oil
• 8 small red-skinned potatoes, halved
• 2 large carrots, cut into 2-1/2" x 1/2" pieces
• 2 large parsnips, cut into 2-1/2" x 1/2" pieces
• 1 small leek, cut into 1-1/2" pieces
• 1-1/2 Tbsp cornstarch dissolved in 3 Tbsp water

Seasoning

• 1 tsp dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon each salt and lemon pepper

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast.
2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
3. Remove pot roast and vegetables. Skim fat. Measure and return 2 cups cooking liquid to pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
4. Carve pot roast. Serve with vegetables and sauce.

8 servings