Beef Pot Roast With Root Vegetables

By stretchina

Ingredients

• 2 cloves garlic - crushed
• 1 1/2 tsp. dried oregano leaves
• 1 tsp. lemon pepper
• 1 tsp. salt
• 3 lbs. chuck roast - boneless
• 1 tblsp. vegetable oil
• 3/4 cup water, PLUS
• 1 tblsp. water - divided
• 8 small new red potatoes - cut in half
• 2 medium carrots - cut in 2 1/2" pieces
• 2 medium parsnips - cut in 2 1/2 " pieces
• 1 medium onion - cut in 6 wedges
• 1 tblsp. cornstarch

Preparation

Step 1

Combined garlic, oregano, lemon pepper and salt to form a paste. Rub evenly over surgace of beef. Heat oil in dutch oven (with heatproof lid and handles) over medium heat until hot. Add Beef and brown on all sides. Pour off drippings. Add 3/4 cup water, bring to a boil. Reduce heat to low, cover tightly and cook slowly on top of range or in 325 degree oven for 1 3/4 hrs; this can all be cooked in a crockpot.

Add potatoes, carrots, parsnips and onion; cover tightly and continue cooking for 30 minutes or until beef and vegetables are tender. Remove roast and vegetables to serving platter, keep warm. Strain cooking liquid; skim and discard fat. Return 1 cup cooking liquid to Dutch oven. Combine the cornstrach with 1 tblsp. water; stir into cooking liquid. Bring to a boil over medium-high heat; cook 1 minute or until thickened, stirring constantly. Serve pot roast with gravy and vegetables.