Stove-Top Pot Roast

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.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 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

Directions

1. Cut slits in roast; insert garlic slivers.
2. In a large deep skillet, brown roast on all sides in oil. Remove roast.
3. Add onion, celery and turnips to skillet.
4. Place roast over vegetables; add water and bouillon.
5. Bring to a boil.
6. Reduce heat; cover and simmer for 2 hours.
7. Add potatoes, carrots and beans; cover and cook for 45 minutes.
8. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender.
9. Remove to a serving platter and keep warm.
10. Skim fat from pan juices.
11. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes.
12. Season with salt and pepper. Slice roast; serve with vegetables and gravy.