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Autumn Pot Roast With Root Vegetables

Total preparation and cooking time: 3 to 3-1/4 hours

Servings: 6

Ingredients

  1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds)

  1 tablespoon 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 tablespoons cornstarch dissolved in 3 tablespoons water

  Seasoning:

  1 teaspoon dried oregano

  1 clove garlic, minced

  1/2 teaspoon each salt and lemon pepper

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Directions

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.