Renal-Friendly Mom'S Pot Roast - cooking recipe

Ingredients

2 lbs boneless beef shoulder
2 tablespoons olive oil
1/2 cup fresh onion, chopped
3 garlic cloves, minced
1 cup turnip, cubed
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups water
3 tablespoons cornstarch
3 tablespoons water, very cold
1/2 cup carrot, sliced

Preparation

Brown meat on all sided in the oil.
Add onions, cover and cook over low heat for 15 minutes.
Add the garlic, turnips, herb seasoning and 2 cups of water.
Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
Add 1/2 cup of hot liquid from the pot roast to the cornstarch mixture to form a slurry.
Then add the mixture back into the pot and stir.
Add carrots, and cook for an additinal 30 minutes.