Ingredients

This simple, yet flavorful pot roast is perfect to serve on a chilly autumn day. Autumn Pot Roast with Root Vegetables 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

Description

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

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