Autumn Pot Roast With Root Vegetables recipe on Gourmetpedia, your food reference

Ingredients

• - 1 boneless beef chuck arm 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
• - 1 teaspoon dried oregano
• - 1 clove garlic, minced
• - 1/2 teaspoon each salt and lemon pepper