Pot Roast with Vegetables

By Addie

This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board

Ingredients

• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon lemon-pepper seasoning
• 1 boneless beef chuck pot roast (3 pounds)
• 1 tablespoon canola oil
• 3/4 cup plus 1 tablespoon water, divided
• 16 small new potatoes, halved
• 4 medium carrots, cut into 2-1/2 inch pieces
• 4 medium parsnips, cut into 2-1/2 inch pieces
• 2 small leeks, cut into 1-1/2 inch pieces
• 2 teaspoons cornstarch

Preparation

Step 1

Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.

Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.

Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.

Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables. Yield: 8 servings.