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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