Recipe Monday:
Stove Top Pot Roast:
1 boneless chuck roast (3 to 4 pounds)
2 to 3 garlic cloves, halved lengthwise
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 beef bouillon cubes
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh or frozen green beans, partially thawed
1/2 pound fresh mushrooms, sliced
3 tablespoons cornstarch
1/4 cup cold water
Salt and pepper to taste
1. 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 veg-etables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. 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.
3. 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.
