Pot roast with vegetables

By brider

Ingredients

• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon lemon pepper seasoning
• 1 boneless beef chuck pot roast
• 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 pieces
• 4 medium parsnips cut into 2-1/2 pieces
• 2 small leaks cut into 2-1/2 inch pieces
• 2 teaspoons cornstarch

Preparation

Step 1

Combine the garlic, oregano and lemon-pepper; rub over the roast. In a Dutch oven brown roast in oil on all sides; drain. Add ¾ cup water; bring to a boil. Reduce heat cover and simmer for 1-3/4 hours. Add vegetables; c over and simmer for 30- 3t5 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing. Stan 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 the pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve over roast.