Autumn Pot Roast with Root Vegetables

By á-51

Ingredients

• 1 boneless beef chuck arm pot roast or (rump roast) 3-3 1/2 pounds
• 1 tsp dried oregano
• 1 clove garlic, minced
• 1/2 tsp each salt and lemon pepper
• 1 tbs vegetable oil
• 8 small red skinned potatoes halved
• 2 large carrots cut into 2 1/2x1/2 inch pieces
• 2 large parsnips cut into 2 1/2x 1/2 inch pieces
• 1 small leek cut into 1 1/2 inch pieces
• 1 1/2 tbs cornstarch dissolved in 3 tbs water

Preparation

Step 1

Combine spices and press onto pot roast
Heat oil in a dutch oven over medium heat until hot.
Brown pot roast.
Poor off drippings
Add 3/4 cup water, bring to a boil.
Reduce heat, cover tightly and simmer 2 hours.
Add vegetables, continue cooking covered 30-45 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 of cooking liquid to dutch oven. Stir in cornstarch mixture, cook 1 minutes or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce