stove top pot roast recipe
The Best stove top pot roast recipe
Beyond just being delicious, this recipe is surprisingly good for you. The lean cuts of beef, combined with plenty of vegetables, give you a meal that’s packed with protein and fiber without being heavy or greasy. It’s a great way to enjoy a dish that’s as wholesome as it is flavorful—something I appreciate when I’m looking for meals that feel like a real nourishment, not just empty calories. Plus, it’s the kind of dish that stretches to feed a crowd without feeling like extra work. Whether it’s for a weekend dinner or a cozy family meal, this pot roast is always a hit.
Classic Stovetop Pot Roast with Root Vegetables
A tender, flavorful pot roast slow-cooked on the stovetop with carrots, potatoes, and onions. Perfect for a comforting weeknight meal.
🥘Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 bay leaf
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 large onion, quartered
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp cornstarch mixed with 2 tbsp water
👨🍳Directions
-
1
Pat the beef roast dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides, about 3–4 minutes per side. Remove the beef and set aside. -
2
In the same Dutch oven, sauté the onions and garlic until soft, about 3 minutes. Add the carrots and potatoes, stirring to coat with the oil. Cook for 5 minutes. -
3
Return the beef to the pot. Stir in Worcestershire sauce, Dijon mustard, garlic powder, onion powder, thyme, and bay leaf. Pour in the beef broth and bring to a simmer. -
4
Cover the pot and transfer it to a stovetop simmer for 1 hour. Reduce heat to low, uncover, and simmer uncovered for another 45–60 minutes, until the beef is tender and the vegetables are soft. -
5
Remove the beef from the pot and set aside. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the vegetables and bay leaf. Stir in the tomato paste and cornstarch slurry, simmering until the gravy thickens. -
6
Return the beef to the pot, spooning the gravy over it. Simmer for another 5 minutes to coat the beef evenly. Discard the bay leaf before serving.
🔧Equipment
- Large Dutch oven
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stovetop Pot Roast with Root Vegetables Works
❓ Frequently Asked Questions About Stovetop Pot Roast with Root Vegetables
How long should I let the pot roast simmer before adding vegetables?
Simmer the pot roast uncovered for about 15–20 minutes before adding vegetables. This helps the meat render its own juices and tenderizes it further before incorporating other ingredients.
Can I use a different type of meat for this recipe?
Yes, you can substitute beef chuck roast with other tougher cuts like pork shoulder or even lamb shoulder. Just ensure it’s cut into similar-sized chunks for even cooking.
What if I don’t have a Dutch oven?
A heavy pot with a lid works fine—just make sure it’s large enough to hold the roast and vegetables without crowding. A deep skillet or even a cast-iron pan with a lid can also work for this method.
How do I check if the meat is fully cooked?
Use a meat thermometer to check the thickest part of the roast. It’s done when it reaches 160°F (71°C) internally. Alternatively, cut into the meat—if the juices run clear and the texture is tender, it’s ready.
Can I make this recipe ahead of time?
Absolutely! Assemble the pot roast and vegetables, then refrigerate overnight. Cook as directed in the morning—it’ll still taste delicious, and you can even reheat leftovers in the oven at 300°F (150°C) for 20–25 minutes.
