2 medium-sized onions
1-16 ounce bag carrots
1 pound medium-sized mushrooms
1-14 ounce jar garden-style spaghetti sauce
3 medium-sized turnips (about 1 pound)
1 small bunch broccoli (about 1 pound)
1 tablespoon salad oil
1/2 teaspoon salt
Trim fat from eye-round-roast and discard. Slice onions. In 5-quart Dutch oven over high heat, heat eye-round-roast, onions, whole carrots, whole mushrooms, spaghetti sauce, and 1/4 cup water to boiling. Reduce heat to low; cover and simmer 2-1/2 hours or until roast is fork-tender, turning roast occasionally.
After roast has cooked for 2 hours, prepare vegatables. Peel and cut turnips into wedges. In 2-quart saucepan over high heat, heat turnip wedges and 1 inch water to boiling. Reduce heat to low; cover and simmer 10 minutes, or until turnips are tender. Drain. While turnips are cooking, cut broccoli into 2-1/2" by 1" pieces. In 4-quart saucepan over high heat, in hot salad oil, cook broccoli, stirring quickly and constantly, until evenly coated with oil. Add 1/4 cup water. Reduce heat to medium; cover and cook 2 minutes. Uncover and cok 5 minutes or until broccoli is tender-crisp. stirring occasionally. Add turnips and salt to broccoli; heat through.
To serve, remove roast to cutting board and slice. Arrange slices on warm platter. With slotted spoon, remove vegetables from sauce in Dutch oven and arrange on platter with roast. Arrange broccoli mixture on same platter. Skim fat (if any) from sauce in Dutch over. Pour sauce into gravy boat; serve with roast.
Makes 6 main-dish servings.