SAVORY POT ROAST

1 clove garlic, minced
1 to 1 1/2 teaspoons lemon pepper
1 tsp. dried oregano leaves
1/2 tsp. salt
1 (3 to 4 pound) boneless beef chuck roast
1 tablespoon vegetable oil
1/2 cup Heinz Tomato Ketchup
1 tablespoon Heinz Worcestershire Sauce
12 small new potatoes, peeled, halved
6 carrots, cut into 2-inch pieces
1 medium onion, cut into wedges
flour-water mixture

Combine garlic, lemon pepper, oregano and salt; press into surface of beef.

In Dutch oven, evenly brown beef in hot oil on all sides.

Add 3/4 cup water, ketchup and Worcestershire Sauce. Bring to a boil; reduce heat to low. Cover tightly; simmer 2 hours.

Add vegetables to meat; cover and cook 30 to 40 minutes or until beef and vegetables are tender. Remove beef and vegetables; keep warm.

Skim fat from cooking liquid. Bring liquid to boil. Thicken with flour-water mixture, stirring constantly, until gravy is desired thickness.

Serves: 8
Source: Heinz