All the flavor of beef in a tough cut slowly cooked with garlic, oregano, carrots, parsnips, baby red potatoes and leeks; perfect for cold days.

Combine garlic, oregano, lemon pepper and salt. Rub on meat. In a large pot, heat oil over medium-high heat until hot. Add beef; cook till it is evenly brown. Add water. Bring to a boil; then reduce heat to low. Cover tightly; simmer for 1 ¾ hours.

Add vegetables to pan, cover and continue cooking for 30 minutes or until beef and vegetables are tender. Remove beef and vegetables; keep warm.

Strain the juice of the beef pot roast; remove the excess fat. Return 1 cup cooking liquid to same pan. Bring to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute or until sauce is thickened and boiled. Serve with pot roast and vegetables.