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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 10 |
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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. 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.
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