Pot Roast with Vegetables

Directions

1. 1
   Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.
2. 2
   Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
3. 3
   Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender.
4. 4
   Remove to a serving platter and keep warm.
5. 5
   Let stand for 10 minutes before slicing.
6. 6
   Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.
7. 7
   Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly.
8. 8
   Serve with roast and vegetables.