Pot roast for lunch

Prepare the meat and refrigerate overnight. Chop two carrots and two small turnips into large dice. Quarter three small potatoes. Bring a large saucepan (3 quarts or more) of water to a boil and add some salt. Boil the vegetables at a medium boil for about 20 minutes. Meanwhile, scrape most of the cold fat off the top of the gravy, and heat the pan with the meat on low until heated through, stirring often so that it does not burn. When the veggies are done, drain, and add them to the meat in the pan. Stir the vegetable into the gravy and serve.