2 medium white turnips, peeled, cut in 1-inch cubes
2 tbsps. corn starch mixed with 1/3 cup water
Instructions
In 5-quart dutch oven heat oil over medium heat. Add roast- brown
on all sides. Remove. Add onions. Stirring frequently, cook until
lightly browned. Remove. Pour off excess fat.
Stir in broth tomatoes, salt, pepper and bay leaf. Return roast to
dutch oven. Bring to boil over high heat. Reduce heat, cover and
simmer 1-1/2 hours or until roast is almost tender.
Add potatoes and carrots. Cover, cook 20 minutes longer. Add
turnips and onions. Cover, cook 20-30 minutes longer or until
roast in tender.
Remove roast and vegetables to serving platter, keep warm. Restir
corn starch and water, stir liquid in dutch oven. Stirring constantly,
bring to boil 1 minute.
Originally Submitted
12/25/2011
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