My mother made the best Pot Roast. I can smell and taste it now.
On the rare occasion I eat beef I make this.
Especially now that it’s cold out.
Stove Top Pot Roast
•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 or 1 pack onions soup mix
•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
•1 small can diced tomatoes
•3 tablespoons cornstarch
•1/3 cup cold water
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 tomatoes,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.