Yankee Pot Roast

• 2 Tbsp. corn oil
• 1 (4 lb.) bottom round roast
• 8 small peeled white onions
• 1 1/2 c. beef bouillon/broth
• 1 (8 oz.) can undrained tomatoes
• 1 bay leaf
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 8 small potatoes, peeled
• 4 carrots, peeled and cut in 2-inch pieces
• 2 medium white turnips, peeled and cut in 1-inch cubes
• 3 Tbsp. Argo cornstarch
• 1/3 c. water

1. In Dutch oven, heat corn oil over medium heat.
2. Add roast; brown on all sides.
3. Remove.
4. Add onions; cook until lightly browned.
5. Remove.
6. Pour off excess fat.
7. Add bouillon or broth, tomatoes, salt, pepper and bay leaf.
8. Return roast to Dutch oven. Bring to boil over high heat.
9. Reduce heat, cover and simmer for 1 1/2 hours or until roast is almost tender.
10. Add potatoes, carrots, turnips and browned onions.
11. Cover and cook 20 to 30 minutes or until roast is tender and vegetables are cooked as desired.
12. Remove roast and vegetables to serving platter.
13. Keep warm.

corn oil, white onions, beef bouillonbroth, tomatoes, bay leaf, salt, pepper, potatoes, carrots, white turnips, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280186 (may not work)