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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! 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 boneless beef chuck roast (3 to 4 pounds) |
2 to 3 garlic cloves, sliced |
2 tablespoons olive 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 teaspoons beef bouillon granules |
4 medium potatoes, peeled and quartered |
1 pound carrots, cut into chunks |
1/2 pound fresh green beans, trimmed |
1/2 pound sliced fresh mushrooms |
3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the 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.
2. Add the 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.
3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.
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