• 2 tablespoons vegetable oil
  • 1 (3 pound) beef chuck roast
  • 1red onion, chopped
  • 4 cloves garlic, crushed
  • 4 stalks celery, chopped
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 6 medium red potatoes, quartered
  • 6turnips, peeled and cut into chunks
  • 6carrots, peeled and cut into chunks
  • Directions

  • Step 1

    Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.


  • Step 2

    Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

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