Stove-Top Pot Roast

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READY IN: 3hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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