Recipe Monday: Stove Top Pot Roast: 1 boneless chuck roast (3 to 4 pounds) 2 to 3 garlic cloves, halved lengthwise 2 tablespoons olive oil 1 large onion, cut into 1/2-inch slices 3 celery ribs, cut into 1/2-inch slices 2 medium turnips, peeled and cut into chunks 4 cups water 2 beef bouillon cubes 4 medium potatoes, peeled and quartered 1 pound carrots, cut into chunks 1/2 pound fresh or frozen green beans, partially thawed 1/2 pound fresh mushrooms, sliced 3 tablespoons cornstarch 1/4 cup cold water Salt and pepper to taste 1. Cut slits in roast; insert garlic slivers. In a large deep skillet, brown roast on all sides in oil. Remove roast. Add onion, celery and turnips to skillet. Place roast over veg-etables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours. 2. Add potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm. 3. Skim fat from pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast; serve with vegetables and gravy.