Prep 15 mins
Cook 3 hrs
You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
- 1 (3 -4 lb) boneless chuck roast
- 2 -3 garlic cloves, halved lengthwise
- 2 tablespoons vegetable oil
- 1 large onion, cut into 1/2-inch slices
- 3 celery ribs, cut into 1/2-inch slices
- 2 medium turnips, peeled and cut into chunks
- 4 cups water
- 2 beef bouillon cubes
- 4 medium potatoes, peeled and quartered
- 1 lb carrot, cut into chunks
- 1⁄2 lb frozen green beans, partially thawed
- 1⁄2 lb fresh mushrooms, sliced
- 3 tablespoons cornstarch
- 1⁄4 cup cold water
- salt and pepper
- Cut slits in roast; insert garlic slivers.
- In a large deep skillet, brown roast on all sides in oil. Remove roast.
- Add onion, celery and turnips to skillet.
- Place roast over vegetables; add water and bouillon.
- Bring to a boil.
- Reduce heat; cover and simmer for 2 hours.
- Add potatoes, carrots and beans; cover and cook for 45 minutes.
- Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender.
- Remove to a serving platter and keep warm.
- Skim fat from pan juices.
- Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes.
- Season with salt and pepper. Slice roast; serve with vegetables and gravy.