Autumn Pot Roast With Root Vegetables

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Beef Board Recipes


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1 boneless beef chuck shoulder, arm or blade 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

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon each salt and lemon pepper

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