Instructions: In crockery cooker place the chopped turnip, onion, carrot, celery, and garlic. Trim excess fat from roast, cut roast in half to fit into crockery cooker. In skillet brown the roast on all sides in hot oil; drain. Place meat atop of vegetables. Sprinkle roast with salt and pepper; pour the 1/2 cup wine or water over roast. Cover and cook on LOW heat setting for 8 to 10 hours. Remove roast to a warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid, adding water, adding water if necessary. Spoon the vegetables atop roast, sprinkle with parsley. Cover meat to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour liquid into saucepan. Blend the 1/3 cup cold water slowly into flour; stir into cooking liquid. Cook and stir till thickened and bubbly. Serve with roast and vegetables.

Makes 6 to 8 servings.

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