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Ingredients

The ingredients are:

3 to 4 pound beef chuck roast (boneless roast, or use blade roast)
Whole garlic cloves (use as much as you like if the cloves are large then slice in half)
2 yellow onions (chopped)
1 to 2 celery ribs (diced)
Crushed chili flakes (adjust to taste)
1/2 teaspoon dried thyme (optional but good to add in)
2 turnips (medium size, peeled and cut into large chunks)
4 cups low-sodium beef broth (or use 2 cup beef broth with 2 cups water and 2 beef bouillon cubes)
2 tablespoons Worcestershire sauce
Dry onion soup mix (1/2 package, such as Lipton onion soup)
1 large bay leaf
2 pounds potatoes (4 medium, peeled and quartered)
1 pound chunky carrots, peeled and cut into large chunks
1/2 to 3/4 pound mushrooms (small whole button mushrooms)
Salt and fresh ground black pepper, to taste
3 tablespoons cornstarch
1/4 cup water, cold

Step 1: Cut small slits all over the roast, then insert the garlic cloves into each slit.
Step 2: Generously rub olive oil all over the roast, then season with black pepper.
Step 3: Allow the roast to sit at room temperature for 1-1/2 hours.
Step 4: Coat bottom of a Dutch oven with oil.
Step 5: Heat oil over medium-high heat (use as much oil as you need).
Step 6: Brown roast well on all sides,then remove the roast to a plate then add in onions, celery, thyme and chili flakes; cook stirring for about 4 minutes.
Step 7: Add in turnips then place the roast over the turnips.
Step 8: Pour in the beef broth and Worcestershire sauce.
Step 9: Sprinkle the dry soup mix on top of the roast and into the broth, then add in the bay leaf.
Step 10: Bring to a boil over medium-high heat.
Step 11: Reduce heat cover and simmer for about 2 hours stirring a few times during cooking.
Step 12: Add in the potatoes carrots and small whole mushrooms; cover and cook for another 40-45 minutes or until veggies are tender.
Step 13: Remove the roast to a plate or bowl then cover with foil.
Step 14: Skim any fat the has accumulated on top of the juice, then bring the juice to a light simmer.
Step 15: In a small bowl whisk the cornstarch with water until smooth, then add to the simmering broth stirring and simmering until thickened.
Step 16: Season with salt and pepper to taste.
Step 17: Slice the roast then serve with the gravy and vegetables.

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