French Style Roast Beef

Makes 8 servings

  • 3 pounds boneless beef chuck roast or rolled rump
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 clove large garlic, cut into fourths
  • 6 whole cloves
  • 5 peppercorns
  • 4 cups water
  • 4 medium carrots, cut crosswise in half
  • 2 medium onions, cut into fourths
  • 2 medium turnips, cut into fourths
  • 2 medium stalks celery, cut into 1-inch pieces

Place beef roast, salt, thyme, bay leaf, garlic, cloves and peppercorns in 4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 2 1/2 hours. Add remaining ingredients. Cover and simmer about 30 minutes or until beef and vegetables are tender. Remove beef; cut into 1/4-inch slices. Serve vegetables with beef. Strain broth; serve with beef and vegetables.

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