Shelly's Recipe

BRAISED BEEF WITH VEGETABLES

Category: Roasts/Tenderloin - Beef

3-3 1/2 lb boneless beef chuck arm pot roast
1 clove garlic, crushed
1 tsp dried oregano leaves
1/2 tsp lemon pepper
1/2 tsp salt
1 tbsp vegetable oil
3/4 cup water
2 medium carrots
2 medium parsnips
8 small new red potatoes, cut in half
2 small leeks, cut into 1 1/2 inch pieces
2 tsp cornstarch, dissolved in
1 tbsp water

Combine garlic, oregano, lemon pepper and salt; press evenly into surface of beef pot roast. In Dutch oven, heat oil over medium low heat until hot. Add pot roast; brown evenly. Pour off drippings. Add water. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 3/4 hours.

Meanwhile cut carrots and parsnips crosswise into 2 1/2 inch long pieces. Cut large ends lengthwise in halves or quarters. Add vegetables to pan; cover and continue cooking 30 minutes or until beef and vegetables are tender. Remove beef and vegetables to serving platter; keep warm. Strain cooking liquid; skim off fat.