Harvest Pot Roast with Carrots and Potatoes
- 1 t dried oregano
- 1 clove minced garlic
- 1 //2 t salt
- 1/2 t lemon pepper
- 1 (3 lb.) well-trimmed boneless chuck roast
- 1 T vegetable oil
- 3/4 cup plus 3 T water
- 8 halved small red potatoes
- 1 cup baby carrots
- 2 medium parsnips cut in chunks
- 1 small quartered onion
- 1 1/2 T cornstarch
Combine oregano garlic, salt and lemon pepper. Press mixture onto roast. Heat oil in a dutch oven on medium. Brown roast on all sides; pour off drippings. Add water; bring to boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables. Cook 30 to 45 minutes or until roast and vegetables are tender. Remove roast and vegetables.
Skim fat from cooking liquid. Return 2 cups defatted liquid to pot. Stir in cornstarch dissolved in the 3 tablespoons water; cook and stir 1 minute or until thickened and bubbly.