Autumn Pot Roast With Root Vegetables
Ingredients
- 3 to 3½ pound boneless beef chuck arm roast
- 1 tablespoon vegetable oil
- 8 small red-skinned potatoes (halved)
- 2 large carrots (cut into 2½- x ½-inch pieces)
- 2 large parsnips (cut into 2½- x ½-inch pieces)
- 1 small leek (cut into 1½-inch pieces)
- 1½ tablespoons cornstarch dissolved in 3 tablespoons water
- 1 teaspoon dried oregano
- 1 clove garlic (minced)
- ½ teaspoon kosher salt
- ½ teaspoon lemon pepper
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