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Coarsely chop a turnip, 1 green pepper 1 onion and 2 stalks celery. Then add the chopped veggies to a crock pot. Then add two cups of small red potatoes and 1 cup of baby carrots.
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Then season the beef roast with salt and pepper. Then place it over the veggies. Kind of work it in a bit so that it sits within the veggies instead of directly on top. Then finally add the minced garlic and 1 tbs parsley flakes.
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Finally add 2 cups of beef broth and let it cook for 8-10 hours on low.
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After the 8-10 hours the veggies will be fully cooked along with the pot roast. Remove the pot roast and veggies to a platter.
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Strain the remaining meat juice into a sauce pan. Then whisk 1/2 cup cold water with 1/4 cup flour. Then slowly whisk that into the meat juice. Cook over medium heat, stirring frequently until the gravy thickens. It will become thick and bubbly.
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Remove the gravy from the stove and serve over the meat and veggies.