Recipe Monday:

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Kind-1 (TextNote)

2026-03-16T17:22:26Z

Recipe Monday:

Stove Top Pot Roast:

1 boneless chuck roast (3 to 4 pounds) 2 to 3 garlic cloves, halved lengthwise 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 beef bouillon cubes 4 medium potatoes, peeled and quartered 1 pound carrots, cut into chunks 1/2 pound fresh or frozen green beans, partially thawed 1/2 pound fresh mushrooms, sliced 3 tablespoons cornstarch 1/4 cup cold water Salt and pepper to taste

  1. Cut slits in roast; insert garlic slivers. In a large deep skillet, brown roast on all sides in oil. Remove roast. Add onion, celery and turnips to skillet. Place roast over veg-etables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.

  2. Add 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 pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

https://image.nostr.build/b6c3f601ace30dd23b1d912b6721a4b82b938ccf1e40f8ea5dcbcc1711b8c73a.jpg

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  "content": "Recipe Monday: \n\nStove Top Pot Roast: \n\n1 boneless chuck roast (3 to 4 pounds)\n2 to 3 garlic cloves, halved lengthwise\n2 tablespoons olive oil\n1 large onion, cut into 1/2-inch slices\n3 celery ribs, cut into 1/2-inch slices\n2 medium turnips, peeled and cut into chunks\n4 cups water\n2 beef bouillon cubes\n4 medium potatoes, peeled and quartered\n1 pound carrots, cut into chunks\n1/2 pound fresh or frozen green beans, partially thawed\n1/2 pound fresh mushrooms, sliced\n3 tablespoons cornstarch\n1/4 cup cold water\nSalt and pepper to taste\n\n\n1. Cut slits in roast; insert garlic slivers. In a large deep skillet, brown roast on all sides in oil. Remove roast. Add onion, celery and turnips to skillet. Place roast over veg-etables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.\n\n2. Add potatoes, carrots and beans; cover and cook for\n45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.\n\n3. Skim fat from pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast; serve with vegetables and gravy.\n\nhttps://image.nostr.build/b6c3f601ace30dd23b1d912b6721a4b82b938ccf1e40f8ea5dcbcc1711b8c73a.jpg",
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