Autumn Pot Roast with Root Vegetables

Name: Autumn Pot Roast with Root Vegetables
Ingredients: 1 beef Cross Rib Roast, Shoulder Roast Boneless or Chuck Roast Boneless (about 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; 1 teaspoon dried oregano; 1 clove garlic, minced; 1/2 teaspoon each salt and lemon pepper

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A simple but satisfying pot roast. Beef roast, potatoes, carrots and parsnips, are braised until fork-tender for a comfort food feast. Make it now.

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Ingredients

1 beef Cross Rib Roast, Shoulder Roast Boneless or Chuck Roast Boneless (about 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
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon each salt and lemon pepper