Country Pot Roast with Vegetables

Country Pot Roast with Vegetables
1 3-lb boneless beef roast; trimmed
Nonstick cooking spray 
1 3/4 c Beef stock
2 Onions; cut into wedges
2 Cloves garlic; minced
1 1/2 ts Dried basil; crushed
1 Bay leaf
2 Potatoes; cut into 2 inch pieces
1 lb Baby carrots; trimmed
1 lb Turnips; peeled and chopped

Heat a 4-quart Dutch oven which has been sprayed with nonstick spray over medium high heat. Cook roast 3 minutes per side or until browned. Drain and discard excess fat. Combine next 5 ingredients and salt and pepper to taste in a small mixing bowl. Pour over roast. Bring to a boil and reduce heat to very low. Cover and barely simmer 2 hours. Add potatoes, carrots, and turnips to Dutch oven. Cover and simmer 45 minutes, or until meat and vegetables are tender, adding additional stock or water if necessary. Discard bay leaf.

This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.