Cowboy Pot Roast

• 1 clove garlic, crushed
• 1 medium onion, quartered
• 2 Tbsp. olive oil, divided
• 3 to 4 lb. chuck or bottom round roast
• 2 c. water, beef stock, broth or bouillon
• 1 Tbsp. fresh or dried parsley
• 1 bay leaf
• 1 tsp. ground pepper
• 1 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce (optional)
• 6 to 8 new potatoes
• 2 carrots, peeled and sliced
• 3 to 4 ribs celery, sliced
• 1 turnip, sliced
• 2 Tbsp. flour or cornstarch
• 1/4 lb. mushrooms, sliced

1. Brown garlic and onion in 1 tablespoon of olive oil in a Dutch oven or large casserole, remove and reserve.
2. Add remaining olive oil and meat, browning on all sides.
3. Add water, parsley, bay leaf, pepper, lemon juice and Worcestershire sauce, if using. Cover and cook slowly for 1 hour.
4. Add reserved garlic and onion, potatoes, carrots, celery and turnip; cook an additional hour. (This also can be done in a 325u0b0 oven in a covered roasting pan.)

clove garlic, onion, olive oil, chuck, water, parsley, bay leaf, ground pepper, lemon juice, worcestershire sauce, potatoes, carrots, celery, flour, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603394 (may not work)