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“You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.”
3hrs 15mins

Ingredients Nutrition


  1. Cut slits in roast; insert garlic slivers.
  2. In a large deep skillet, brown roast on all sides in oil. Remove roast.
  3. Add onion, celery and turnips to skillet.
  4. Place roast over vegetables; add water and bouillon.
  5. Bring to a boil.
  6. Reduce heat; cover and simmer for 2 hours.
  7. Add potatoes, carrots and beans; cover and cook for 45 minutes.
  8. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender.
  9. Remove to a serving platter and keep warm.
  10. Skim fat from pan juices.
  11. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes.
  12. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

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