Autumn Pot Roast with Root Vegetables

Ingredients

• 1 beef Cross Rib Roast, Shoulder Roast Boneless or Chuck Roast Boneless (about 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

Seasoning:

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