| 3 to 4 lb. boneless chuck pot roast |
| 1 crushed clove garlic |
| 1 tsp dried oregano |
| 1/2 tsp salt |
| 1/2 tsp lemon pepper |
| 3/4 c. water |
| 1 tbsp. vegetable oil |
| 2 carrots cut into 2 1.2 nch pieces |
| 2 parsnips cut in half |
| 8 small red potatoes cut in half |
| 2 small leeks (white area only) |
| 2 tsp cornstarch |
| Cmbine garlic, oregano, pepper, and salt. press into roast Heat oil in large pot over medium heat. Add beef and brown evenly. Add water and bring to boil. Reduce heat and cover. Simmer 1 3/4 hrs, Add vegetables to pot and cook additional 30 min. Remove Strain cookin liquid, removing fat. Return 1/2 of liquid tp pot. |