Try one of our beef recipes today.
Stovetop Pot Roast
3 pound chuck
roast -- (3 to 4)
2 cloves garlic, halved lengthwise
2 tablespoons olive oil
1 large onion, cut in 1/2" slices
2 medium turnips, peeled and cut in chunks
3 rib celery, cut 1/2" slices
4 cups water
2 beef bouillon cubes
4 medium potatoes, peeled, quartered
1 pound carrots, cut in chunks
1/2 pound fresh green beans, trimmed
1/2 pound fresh sliced mushrooms
3 tablespoons cornstarch
1/4 cup cold water
Cut slits in roast; insert garlic slivers into the slits. 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 cubes.
Bring to a boil. Reduce heat; cover and simmer for 2 hrs. Add the potatoes,
carrots and green 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 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.