Stovetop Pot Roast Recipe
Stovetop Pot Roast Recipe photo by Taste of Home

Stovetop Pot Roast Recipe

Publisher Photo
I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
TOTAL TIME: Prep: 15 min. Cook: 3-1/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Cook: 3-1/4 hours
MAKES: 8-10 servings

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 2 to 3 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 1 large onion, cut into 1/2-inch slices
  • 3 celery ribs, cut into 1/2-inch slices
  • 2 medium turnips, peeled and cut into chunks
  • 4 cups water
  • 2 teaspoons beef bouillon granules
  • 4 medium potatoes, peeled and quartered
  • 1 pound carrots, cut into chunks
  • 1/2 pound fresh green beans, trimmed
  • 1/2 pound sliced fresh mushrooms
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Nutritional Facts

1 serving equals 360 calories, 16 g fat (5 g saturated fat), 88 mg cholesterol, 276 mg sodium, 24 g carbohydrate, 4 g fiber, 30 g protein.

Directions

  1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
  2. Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
  3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.
Originally published as Stovetop Pot Roast in Country Woman January/February 2000, p29

Nutritional Facts

1 serving equals 360 calories, 16 g fat (5 g saturated fat), 88 mg cholesterol, 276 mg sodium, 24 g carbohydrate, 4 g fiber, 30 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Stovetop Pot Roast

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 19, 2010

"My husband and I lovethis meal. He is a meat lover and this hits the spot."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT