Pot Roast with Vegetables

1 boneless beef chuck arm pot roast (3.5lbs)

1 clove of garlic, crushed
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp lemon-pepper seasoning
1 tbs vegetable oil
3/4 cup water
8 new red potatoes sliced in half
2 medium carrots sliced
2 medium parsnips, sliced
1 small leek, cut into 1 and 1/2 inch pieces
2 tbs cornstarch
Combine garlic, oregano, lemon pepper seasoning, and salt to form a paste.  Rub on beef and brown the pot roast in a dutch oven in the cooking oil.  Add the water, cover and cook for 2 hours on medium-low.  Add the potatoes and vegetables and cook until vegetables are tender — add water as necessary insuring there is always some on the bottom of the pot.  When done remove the beef and the vegetables and mix the cornstarch with a small amount of water to dissolve.  Add a tablespoon of GravyMaster to the mix and pour into the drippings to make gravy.  mix more of the mixture to thicken depending on the amount of liquid.  It usually takes a few minutes for the liquid to thicken once the cornstarch mixture has been added.  Make sure you keep the liquid at a medium heat on the stove top.

About bauernfeind

NYC Born 27 years USAF retired Major 21 years teaching/17 in a high school now retired
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