| 3 lb. boneless chuck pot roast |
| 6 whole clove garlic |
| 1 bay leaf |
| 1 tsp salt |
| 4 c. water or beef stock |
| 4 med carrots, halved |
| 2 med. turnips forthed |
| 2 stalks celery cut into 1 inch segmentss |
| 1 tsp dried thyme |
| 1 large clove garlic,fourted |
| 5 peppercorns |
| 2 med. inions separatd into rings |
| Place beef, salt, bayleaf, garlic cloves and peppercorn into 4 qt. Dutch oven. Add watwe. Heat to boiling. Reduce heat. Cover. Simmer 2 1/2 hrs. Add remainin ingredients Cover and simmer until vegetables are tender. Remove beef and vegetables. Strain broth. Serve with beef |