Directions

1. In a large nonstick skillet heat the oil and brown roast on all sides. Remove roast, reserving drippings; set roast aside. Add onion and celery to skillet and cook, stirring, for 5 minutes. Drain off fat. Stir in the tomato sauce, broth and lemon juice. Pour this mixture into a shallow 4-quart casserole. Combine peppers and rub on all sides of roast. Place roast on top of onion mixture and cover. Bake in a 350 degree F oven for 30 minutes. Remove roast.
2. Add the potatoes, parsnips and rutabaga. Set roast on top of vegetables. Bake, covered for 1 hour longer or until both roast and vegetables are tender.
3. Transfer roast and vegetables to a large serving platter; cover with foil and keep warm. For the sauce, measure pan juices; skimming fat; add extra broth or water to measure 3 1/2 cups; place in medium saucepan over high heat. In small bowl stir together cornstarch in water to dissolve and add to pan saucepan. Cook, stirring constantly, until mixture boils. Stir in parsley and transfer sauce to a serving bowl. Serve along with hot cooked orzo.