Combine first 6 ingredients. Make several small slits in roast. Rub spice mixture into slits and on outside of roast.
Sauté onion in shortening in a large Dutch oven until tender. Add roast, and brown on all sides. Add water; cover and simmer 1 hour.
Stir in carrots, green onion, shallot, turnip, and peas. Cover and simmer 1 hour or until meat and vegetables are tender. Transfer roast to a warm serving platter, and serve with vegetables.
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