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.