Stove-Top Pot Roast - cooking recipe

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

Preparation

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 vegetables; add water and bouillon.
Bring to a boil.
Reduce heat; cover and simmer for 2 hours.
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.
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.