• 1 boneless beef chuck pot roast (arm, shoulder, or blade) (3 to 3-1/2 pounds)
• 1 tbsp vegetable oil
• 8 small red-skinned potatoes, halved
• 2 large carrots, cut into 2-1/2" x 1/2" pieces
• 1 small leek, cut into 1-1/2" pieces
• 1-1/2 tbsp cornstarch dissolved in 3 tbsp water
• 1 tsp dried oregano
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp lemon pepper

• Combine seasoning ingredients; press onto beef pot roast.
• Heat oil in stockpot over medium heat until hot; brown pot roast.
• Add 3/4 cup water; bring to a boil.
• Reduce heat; cover tightly and simmer 2 hours.
• Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
  
• Remove pot roast and vegetables.
• Skim fat.
• Measure and return 2 cups cooking liquid to pot.
• Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
• Carve pot roast.
• Serve with vegetables and sauce.

8 servings