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Pot Roast with Root Vegetables

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

Seasoning:
1 tsp. dried oregano
1 clove garlic, minced
1/2 tsp. each salt and lemon pepper

Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to Dutch oven. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce. Makes 6 servings.

 


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