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Stovetop Pot Roast

Stovetop Pot Roast

Here we have a comfort food classic! An easy and delicious pot roast that’s cooked low and slow on the stovetop until it’s fall-apart tender. This pot roast is Sunday Dinner worthy with very little fuss.

 

There’s no need for side dishes with this pot roast dinner. The sides are cooked with the roast, carrots and tender small red potatoes make this a meal. Ok, maybe a nice piece of crusty bread on the side to soak up the delicious sauce is perfect too.

 

What is Pot Roast?

Pot roast is a braised, beef roast that is quickly browned then cooked on low heat in a covered pot with a small amount of liquid. Usually affordable, tough cuts of meat are used for pot roast. Slow cooking the meat time breaks down the connective tissue and meat becomes fall-apart tender.

Pot roast that is fall apart tender being lifted by a serving fork.

 

What is the Best Meat for Pot Roast?

Popular cuts used to make pot roast include:

  • Chuck, chuck roast and boneless chuck roast comes from the shoulder of the cow. We use a 3½ pound boneless chuck pot roast for this recipe.
  • 7-Bone Steak or 7-Bone Roast also comes from the shoulder area of the cow. It’s made by doing a cross cut of the shoulder blade.
  • Brisket is cut from the breast section of the animal.
  • Beef Round comes from the rear leg of the cow. The round cut is divided into separate sections which include top round and bottom round.

 

Alright, now that we know what a pot roast is, let’s get to cooking!

 

To make this pot roast recipe you will need

3 – 3½ pound Chuck Pot Roast, Boneless

2 teaspoons Salt

½ teaspoon Black Pepper

3 tablespoons Olive Oil

1 Medium Onion, finely diced

1 Celery Rib, Diced

3-4 Garlic Cloves, minced

1 tablespoon Tomato Paste

½ teaspoon Dried Thyme

½ teaspoon Dried Rosemary

½ teaspoon Dried Oregano

¼ cup Red Wine

2-3 cups Beef Broth

2-3 Carrots, cut into ½ inch rounds (about 1 – 1½ cups)

1 pound Small Red Potatoes

 

You will also need

Large, Heavy Pot like an Enameled Cast Iron Dutch Oven

 

Prep Work

The prep work for this pot roast recipe is simple, and don’t be put off by the long cooking time; it’s really easy to make.

  • Start by removing any large pieces of fat from around the roast. If the piece of fat isn’t large or thick, leave it for flavor.
  • Let the meat sit out of the refrigerator while you prep the rest of the ingredients, provided that it’s cool in your kitchen.
  • Season the roast with the salt and pepper.
  • Dice the onions and celery. Slice the carrots and mince the garlic. That’s it for the knife work.
  • Measure out the spices and the remaining ingredients.

The ingredients for the stovetop pot roast arranged on a table.

 

Cook’s note: For the potatoes, try to choose small red potatoes and avoid cutting them in half or quarters. With the long cooking time the whole potatoes will hold their shape, but if they’re cut they will fall apart.

 

Brown the pot roast

Heat the olive oil in a large, heavy pot over medium heat. Make sure to use a pot that’s large enough to fit the roast and arrange the carrots and potatoes around it. We used a 7 quart enameled cast iron dutch oven and everything fit, but it was snug.

 

When the oil is hot, add the pot roast. Cook the meat for 5-6 minutes, or until browned. The meat will release from the pot when a nice crust forms on the outside. If it is hard lift and is sticking to the pot, give it another minute or so.

A large chuck pot roast in a large enameled cast iron pot.

 

Turn the roast and cook for another 5-6 minutes until it’s browned on both sides. Searing the roast prior to braising it really develops flavor for this dish.

 

Take the pot off the heat. I like to slide it over to an empty burner instead of carrying around this super heavy pot.

 

Remove the roast from the pot and place on a pan or a large platter. Keep the meat warm by loosely covering it with aluminum foil and/or place it in the microwave or oven. The meat will stay nice and warm away from drafts.

A large chuck pot roast that has been seared on both sides on a metal sheet pan.

 

Make a flavor base

Do not wash the pot. Place it back over medium heat. Add the onions and the celery to the pot. Cook the vegetables for 5 minutes, stirring frequently.

Diced onion and celery being cooked in a large, enameled cast iron pot.

 

Diced onion and celery being cooked in a large, enameled cast iron pot.

 

Next, add the garlic, tomato paste, thyme, rosemary and oregano to the pot. Stir the ingredients well to combine and cook for 1 minute, stirring frequently.

Diced onion, celery, minced garlic, tomato paste and spices being cooked in a large pot.

 

Add the red wine to the pot and stir while gently scrapping any bits off the bottom of the pot. Continue cooking until most of the wine has cooked out, about 1-2 minutes.

 

If you don’t drink wine or don’t have any on hand, use beef broth instead and follow the same instructions.

 

Here’s a frugal tip: I’m not a huge wine drinker, but I do like cooking with it every once in a while. I just can’t bring myself to open a whole bottle of wine for a ¼ or ½ a cup. Instead, I buy little bottles of wine.

 

They come 4 to a pack in small plastic bottles. They’re made for picnics and such. Once the bottle is opened it keeps really well in the refrigerator, until I need a little more wine for another dish.

 

Cook the pot roast low and slow

Return the roast to the pot, along with any juices collected in the pan. Add enough beef broth to cover the pot roast by half. The broth should be at least halfway up the thickest part of the roast.

 

Next, arrange the potatoes and the carrots around the roast.

A large browned pot roast in a large pot with potatoes arranged around it.

 

Allow the beef broth to come to a simmer. Lower the heat to medium-low and cover the pot.

 

Cook the pot roast for approximately 3 hours or until it falls apart when a fork is inserted and twisted. Keep the liquid at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering, raise it.

 

Check on the roast every ½ hour or so, especially after raising or lowering the heat to make sure the liquid is simmering how we want it.

 

Serve the pot roast with the carrots and potatoes and enjoy!

A large piece of pot roast being lifted by a serving fork.

 

Pot roast served with carrots and small red potatoes on a light blue plate.

 

You may also like these comfort food recipes:

Steak and Mushrooms

Creamy Chicken and Rice Casserole

Cuban Style Beef Soup (Sopa de Res)

Soba Noodle Chicken Soup

Cuban Chicken Soup

 

Pot roast served with carrots and small red potatoes on a light blue plate.
Print Recipe
5 from 1 vote

Stovetop Pot Roast

An easy and delicious pot roast that’s cooked low and slow on the stovetop until it’s fall-apart tender. This pot roast is Sunday Dinner worthy with very little fuss.
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: beef recipes, roasts
Servings: 6
Calories: 635kcal
Author: Elizabeth

Ingredients

  • 3 – 3½ pound Chuck Pot Roast Boneless
  • 2 teaspoons Salt
  • ½ teaspoon Black Pepper
  • 3 tablespoons Olive Oil
  • 1 Medium Onion finely diced
  • 1 Celery Rib Diced
  • 3-4 Garlic Cloves minced
  • 1 tablespoon Tomato Paste
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Rosemary
  • ½ teaspoon Dried Oregano
  • ¼ cup Red Wine
  • 2-3 cups Beef Broth
  • 2-3 Carrots cut into ½ inch rounds (about 1 – 1½ cups)
  • 1 pound Small Red Potatoes

Instructions

  • Trim any large pieces of fat from around the roast.
  • Let the meat sit out at room temperature for 15-20 minutes, provided that it’s cool in your kitchen.
  • Season the roast with the salt and pepper.
  • Heat the olive oil in a large, heavy pot over medium heat.
  • When the oil is hot, add the chuck pot roast. Cook the meat for 5-6 minutes, or until browned.
  • Turn the roast and cook for another 5-6 minutes until it’s browned on both sides.
  • Take the pot off the heat. Remove the roast from the pot and place on a pan or a large platter. Keep the meat warm by loosely covering it with aluminum foil and/or place it in the microwave or oven.
  • Do not wash the pot. Place it back over medium heat. Add the onions and the celery to the pot. Cook the vegetables for 5 minutes, stirring frequently.
  • Next, add the garlic, tomato paste, thyme, rosemary and oregano to the pot. Stir the ingredients well to combine and cook for 1 minute, stirring frequently.
  • Add the red wine to the pot and stir while gently scrapping any bits off the bottom of the pot. Continue cooking until most of the wine has cooked out, about 1-2 minutes.
  • Return the roast to the pot, along with any juices collected.
  • Add enough beef broth to cover the pot roast by half. The broth should be halfway up the thickest part of the roast.
  • Arrange the potatoes and the carrots around the roast.
  • Allow the beef broth to come to a simmer. Lower the heat to medium-low and cover the pot.
  • Cook the pot roast for approximately 3 hours or until it falls apart when a fork is inserted and twisted. Keep the liquid at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering, raise it.
  • Check on the roast every ½ hour or so, especially after raising or lowering the heat to make sure the liquid is simmering how we want it.
  • Serve the pot roast with the carrots and potatoes.

Video

Notes

For the potatoes, try to choose small red potatoes and avoid cutting them in half or quarters. With the long cooking time the whole potatoes will hold their shape, but if they are cut they will fall apart.
 
If you don’t drink wine or don’t have any on hand, use beef broth instead and follow the same instructions.
 
Make sure to use a pot that’s large enough to fit the roast and arrange the carrots and potatoes around it.

Nutrition

Calories: 635kcal | Carbohydrates: 19g | Protein: 54g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 183mg | Sodium: 1499mg | Potassium: 1477mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5200IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 7mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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