Stove Top Pot Roast

8
Servings
45m
Prep Time
149m
Cook Time
3h 14m
Ready In


"I usually add in about 1/3 cup of dry red wine in with the beef broth it really brings up the flavor and helps to tenderize the meat, use as much garlic as you like since I am an extreme garlic lover I use a whole bulb and then I add even more whole garlic cloves in with the beef broth, use only sodium beef broth only for this and no added salt until the end of cooking, the amounts are only a guideline and may be adjusted, frozen baby onions may be used in place of chopped yellow onion Plan ahead the roast needs to sit at room temperature for 1-1/2 hours before browning"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (577.9 g)
  • Calories 361.9
  • Total Fat - 6.1 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 112.3 mg
  • Sodium - 263.9 mg
  • Total Carbohydrate - 34.1 g
  • Dietary Fiber - 6.1 g
  • Sugars - 8.1 g
  • Protein - 41.7 g
  • Calcium - 92.9 mg
  • Iron - 4.6 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.3 mg

Step 1

Cut small slits all over the roast, then insert the garlic cloves into each slit.

Step 2

Generously rub olive oil all over the roast, then season with black pepper.

Step 3

Allow the roast to sit at room temperature for 1-1/2 hours.

Step 4

Coat bottom of a Dutch oven with oil.

Step 5

Heat oil over medium-high heat (use as much oil as you need).

Step 6

Brown roast well on all sides,then remove the roast to a plate then add in onions, celery, thyme and chili flakes; cook stirring for about 4 minutes.

Step 7

Add in turnips then place the roast over the turnips.

Step 8

Pour in the beef broth and Worcestershire sauce.

Step 9

Sprinkle the dry soup mix on top of the roast and into the broth, then add in the bay leaf.

Step 10

Bring to a boil over medium-high heat.

Step 11

Reduce heat cover and simmer for about 2 hours stirring a few times during cooking.

Step 12

Add in the potatoes carrots and small whole mushrooms; cover and cook for another 40-45 minutes or until veggies are tender.

Step 13

Remove the roast to a plate or bowl then cover with foil.

Step 14

Skim any fat the has accumulated on top of the juice, then bring the juice to a light simmer.

Step 15

In a small bowl whisk the cornstarch with water until smooth, then add to the simmering broth stirring and simmering until thickened.

Step 16

Season with salt and pepper to taste.

Step 17

Slice the roast then serve with the gravy and vegetables.

Tips & Variations


No special items needed.

Christina

A delicious full flavored roast with the onions and added red wine. We enjoyed every bite!

review by:
(12 Dec 2017)

KitchieWitchyGoo

A great tasting roast!

review by:
(15 May 2013)

Luv2Kook

Other than using bottom of the round I followed the recipe. Awesome bite after bite and my family loved it!

review by:
(10 May 2013)

DebbieLovesDesserts

We have been sticking to comfort meals this past month or so and I was happy to try this pot roast. I did add extra potatoes, and left out the turnip. The meat and gravy I made was full of flavor and the roast was really tender and so delicious. My family requested we have this again throughout the winter months, so we are adding it to our list to make again!

(11 Jan 2013)

Deely

We loved this pot roast, Kitten. We had pretty much given up on chuck roasts due to texture and blandness. Your roast was so flavorful and tender, without being stringy. Try this recipe, you won't be disappointed!

review by:
(11 Dec 2011)

ryanwg

This was very easy and VERY yummy. The flavor was amazing. I followed the recipe exactly as written, which is rare for me. I can always count on your recipes to be Five Star plus.

review by:
(30 Oct 2011)