Description
This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) beef chuck roast
- 1 red onion, chopped
- 4 cloves garlic, crushed
- 4 stalks celery, chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- 6 medium red potatoes, quartered
- 6 turnips, peeled and cut into chunks
- 6 carrots, peeled and cut into chunks
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.
- Add enough water to the pot to cover roast; add celery
- garlic
- onion
- basil
- salt
- and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes
- adding additional water if needed to keep the roast covered.
- Add turnips and potatoes; simmer for an additional 15 minutes.
- Add carrots; simmer for 30 minutes
- or until roast can be pulled apart with a fork. Season to taste with salt and pepper if needed before serving.
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 30 mins
Servings: 6