Ingredients

• 2 tablespoons vegetable oil
• 1 , 3 pound
• 4 cups water , or as needed
• 4 stalks celery , chopped
• 4 cloves garlic , crushed
• 1 red onion , chopped
• 1 tablespoon dried basil
• salt and pepper to taste
• 6 turnips , peeled and cut into chunks
• 6 medium red potatoes , quartered
• 6 carrots , peeled and cut into chunks

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.
2. 2 Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.
3. 3 Add turnips and potatoes; simmer for an additional 15 minutes.
4. 4 Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.
5. 5 Season to taste with salt and pepper if needed before serving.

Nutrition per serving