Stovetop Pot Roast

• 1 boneless beef chuck roast (3 to 4 pounds)
• 2 to 3 garlic cloves, sliced
• 2 tablespoons olive oil
• 1 large onion, cut into 1/2-inch slices
• 3 celery ribs, cut into 1/2-inch slices
• 2 medium turnips, peeled and cut into chunks
• 4 cups water
• 2 teaspoons beef bouillon granules
• 4 medium potatoes, peeled and quartered
• 1 pound carrots, cut into chunks
• 1/2 pound fresh green beans, trimmed
• 1/2 pound sliced fresh mushrooms
• 3 tablespoons cornstarch
• 1/4 cup cold water

1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Add the potatoes, carrots and 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 platter and keep warm.
3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

chuck roast, garlic, olive oil, onion, celery, water, beef bouillon granules, potatoes, carrots, green beans, mushrooms, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/stovetop-pot-roast/ (may not work)