Ingredients
1 garlic clove, minced1 teaspoon dried oregano1/2 teaspoon lemon-pepper seasoning1 boneless beef chuck pot roast (3 pounds)1 tablespoon canola oil3/4 cup plus 1 tablespoon water, divided16 small new potatoes, halved4 medium carrots, cut into 2-1/2 inch pieces4 medium parsnips, cut into 2-1/2 inch pieces2 small leeks, cut into 1-1/2 inch pieces2 teaspoons cornstarch
Preparation
Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
Strain 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 pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
