French-Style Beef Roast

1 (3-lb) boneless chuck or rolled rump roast

1 lg clove garlic, cut in 1/4

1 teaspoon salt

4 cups water

1 teaspoon dried thyme leaves

4 med. carrots, cut in 1/4

6 whole cloves

2 med onions, cut in 1/4

5 peppercorns

2 turnips, cut in 1/4

1 bay leaf

2 celery stalks, cut in 1/4

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