Heat large nonstick skillet over medium-high heat. Place roast, fat-side down, in skillet. Cook until evenly browned. Remove roast from skillet; place in Dutch oven.

Pour broth into Dutch oven; bring to a boil over high heat. Add garlic and herbs de Provence. Cover and reduce heat; simmer 1 1/2 hours.

Add turnips, brussels sprouts, carrots and onions to Dutch oven. Cover; cook 25 to 30 minutes or until vegetables are tender. Remove meat and vegetables and arrange on serving platter; cover with foil to keep warm.

Strain broth; return to Dutch oven. Stir water into cornstarch until smooth. Stir cornstarch mixture into broth. Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly. Serve immediately with pot roast and vegetables. Garnish as desired.

This recipe yields 8 servings.

Exchanges Per Serving: 4 Meat, 2 Vegetable.

Nutrition Facts: Calories 261; Calories from fat 30%; Total Fat 9g; Saturated Fat 3g; Protein 35g; Carbohydrates 11g; Cholesterol 79mg; Sodium 142mg; Dietary Fiber 2g.

Comments: Herbs de Provence is an assortment of dried herbs selected to reflect the most commonly used herbs in Southern France. It can be found packed in clay crocks in the spice aisle of many supermarkets.