Stovetop Pot Roast
Country Woman
I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 3-1/4 hours
Ingredients:
- 1 boneless beef chuck roast (3 to 4 pounds)
- 2 to 3 garlic cloves, peeled and 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 teaspoons beef bouillon granules
- 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
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Salt and pepper to taste
Directions:
Cut slits in roast; insert garlic slivers. 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.
Add the 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. Serve roast with vegetables and gravy. Yield: 8-10 servings.