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Pot Roast with Root Vegetables - Alice Kuhar's Recipes

1 3 lb. boneless chuck roast
1 clove garlic, crushed
1/2 teaspoon salt
1 tablespoon oil
3/4 cup water
8 small potatoes halved
2 carrots, sliced
2 parsnips, diced
1 small leek, diced
2 teaspoons cornstarch
1 tablespoon water
In a bowl, combine garlic and salt to form a paste. Rub paste evenly over chuck roast. Brown roast in hot oil in a Dutch oven over medium heat. Pour off drippings. Add water; reduce heat to low. Cover; cook slowly on top of stove or in a 325 degrees oven for 1 hour 45 minutes.

Add potatoes, carrots, parsnips and leek; cover and continue cooking 30 minutes or until
beef and vegetables are tender. Remove roast and vegetables to a warm platter. Strain cooking liquid;
skim and discard fat. Reserve 1 cup cooking liquid to make a gravy.

Dissolve cornstarch in 1 tablespoon water; stir into cooking liquid. Bring to a boil. Cook 1 minute or until thickened, stirring constantly. Serve roast with vegetables and gravy.

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