Root Vegetable Pot Roast

Ingredients (15)

• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 2 chai black tea bags
• 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
• 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
• 4 medium carrots, cut into 1/2-inch pieces
• 2 medium parsnips, peeled and cut into 1/2-inch pieces
• 1 large onion, cut into 1-inch wedges
• 2 celery ribs, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 boneless beef chuck roast (about 3 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium lemon, thinly sliced
• 3 tablespoons cornstarch
• 3 tablespoons cold water