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Stovetop Pot Roast

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
    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

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 360 calories, 16g fat (5g saturated fat), 88mg cholesterol, 276mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 30g protein.

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Reviews

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Average Rating:
  • ryanswife
    Oct 19, 2010

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

  • tatiana
    Jan 17, 2006

    No comment left