Renal-Friendly Mom'S Pot Roast

• 2 lbs boneless beef shoulder
• 2 tablespoons olive oil
• 1/2 cup fresh onion, chopped
• 3 garlic cloves, minced
• 1 cup turnip, cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups water
• 3 tablespoons cornstarch
• 3 tablespoons water, very cold
• 1/2 cup carrot, sliced

1. Brown meat on all sided in the oil.
2. Add onions, cover and cook over low heat for 15 minutes.
3. Add the garlic, turnips, herb seasoning and 2 cups of water.
4. Cover tightly and simmer 3 1/2 to 4 hours, until the meat is tender.
5. Thirty minutes before the pot roast is ready, mix the cornstarch and cold water in a small bowl.
6. Add 1/2 cup of hot liquid from the pot roast to the cornstarch mixture to form a slurry.
7. Then add the mixture back into the pot and stir.
8. Add carrots, and cook for an additinal 30 minutes.

beef shoulder, olive oil, fresh onion, garlic, thyme, oregano, water, cornstarch, water, carrot

Taken from www.food.com/recipe/renal-friendly-moms-pot-roast-319762 (may not work)