Trim all visible fat from roast. Place roast in a large Dutch oven; add next 5 ingredients. Bring to a boil. Cover, reduce heat, and simmer 2-1/2 hours.

Add turnips, onions, carrots, and celery to roast. Cover and cook an additional 30 minutes or until vegetables are tender.

Remove roast to a serving platter; let stand 10 minutes before slicing. Arrange vegetables around roast. Strain broth, and serve with the roast.