Ingredients: 
1 boneless beef chuck arm pot roast (3 to 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