Moms Stove Top Pot Roast

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

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 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

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 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.

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