Stove Top Pot Roast
August 07, 2011
Categories: Comfort Food, Dinner, Main Dish, Beef, Roast Beef, Pot Roast, Blade Roast, Beef Chuck, North American, Budget-Friendly, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, New Years, Passover, Rosh Hashanah, Summer, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat more
"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"
- 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
Cut small slits all over the roast, then insert the garlic cloves into each slit.
Generously rub olive oil all over the roast, then season with black pepper.
Allow the roast to sit at room temperature for 1-1/2 hours.
Coat bottom of a Dutch oven with oil.
Heat oil over medium-high heat (use as much oil as you need).
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.
Add in turnips then place the roast over the turnips.
Pour in the beef broth and Worcestershire sauce.
Sprinkle the dry soup mix on top of the roast and into the broth, then add in the bay leaf.
Bring to a boil over medium-high heat.
Reduce heat cover and simmer for about 2 hours stirring a few times during cooking.
Add in the potatoes carrots and small whole mushrooms; cover and cook for another 40-45 minutes or until veggies are tender.
Remove the roast to a plate or bowl then cover with foil.
Skim any fat the has accumulated on top of the juice, then bring the juice to a light simmer.
In a small bowl whisk the cornstarch with water until smooth, then add to the simmering broth stirring and simmering until thickened.
Season with salt and pepper to taste.
Slice the roast then serve with the gravy and vegetables.
Tips & Variations
No special items needed.