Categories: Diabetic

Ingredients

• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp lemon-pepper seasoning
• 3 lb boneless beef chuck pot roast
• 1 tbsp canola oil
• 3/4 cup plus 1 tbsp water, divided
• 16 small new potatoes, halved
• 4 medium carrots, cut into 2 1/2 inch pieces
• 4 medium parsnips, cut into 2 1/2 inch pieces
• 2 small leeks, cut into 1 1/2 inch pieces
• 2 tsp cornstarch

Directions

1. Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil in all sides; drain. Add 3/4 cup water; bring to boil. Reduce heat; cover and simmer for 1 3/4 hours.

2. Add vegetables; cover and simmer for 20-35 minutes longer or until the beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.

3. Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium-high heat.

4. Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and veggies.

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