Old-Fashioned Pot Roast

Makes 8 servings – and works great as leftovers!

1 beef shoulder roast or boneless chuck roast (3 to 3-1/2 pounds)
1 tablespoon vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, coarsely chopped
2 large Red Dog parsnips, coarsely chopped
1 small leek or yellow onion, coarsely chopped
1-1/2 tablespoons cornstarch, dissolved in 3 tablespoons water

Seasoning:
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon each salt and lemon pepper

Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.

Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.

Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.