Stove Top Pot Roast

Name: Stove Top Pot Roast
Total time: 210
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 (3 pound) beef chuck roast; 4 cups water, or as needed; 4 stalks celery, chopped; 4 cloves garlic, crushed; 1 red onion, chopped; 1 tablespoon dried basil; salt and pepper to taste; 6 turnips, peeled and cut into chunks; 6 medium red potatoes, quartered; 6 carrots, peeled and cut into chunks

Recipe by sarah from allrecipes.com

Dinner 4 Hr. 30 Mins.

Ingredients

6 servings

•

2 tablespoons vegetable oil
•

1 (3 pound) beef chuck roast
•

4 cups water, or as needed
•

4 stalks celery, chopped
•

4 cloves garlic, crushed
•

1 red onion, chopped

•

1 tablespoon dried basil
•

salt and pepper to taste
•

6 turnips, peeled and cut into chunks
•

6 medium red potatoes, quartered
•

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.