Pot Roast With Vegetables - cooking recipe

Ingredients

1 garlic clove, crushed
1 tsp. dried oregano
1/2 tsp. lemon pepper
1 boneless beef chuck pot roast (3 lb.)
1 Tbsp. cooking oil
3/4 c. plus 1 Tbsp. water, divided
16 small new potatoes, halved
4 medium carrots, cut into 2 1/2-inch pieces
4 medium parsnips, cut into 2 1/2-inch pieces
2 small leeks, cut into 1 1/2-inch pieces
2 tsp. cornstarch

Preparation

Combine the garlic, oregano and lemon pepper; rub over roast. In a Dutch oven, brown the roast in oil.
Pour off drippings.
Add 3/4 cup water; bring to a boil.
Reduce heat, cover and simmer for 1 3/4 hours.