Delicious Stove-top Pot Roast

Name: Delicious Stove-top Pot Roast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 3 cups beef broth (homemade or store bought); ½ cup red wine; ½ - 1 teaspoon fresh rosemary chopped; 1 bay leaf; 2 tablespoons olive oil; 2 pounds beef chuck roast; 6 dashes black pepper (divided); 2 pinches salt (maybe more depending on how salty your broth is); 8-10 small potatoes ( or 2-3 large) (peeled (if desired) and if small cut in half if large cut into large chunks); 3 medium-large carrots (peeled and cut into 1-2 inch pieces); 1-2 medium onions (peeled and quartered); 2 stalks celery (cut into ½ - 1 inch pieces); 2-3 cloves garlic (minced)

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
4 servings
Calories
797 kcal
Course
Main Course
Cuisine
American

Delicious Stove-top Pot Roast

Gianna Palmer

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A comforting classic, this delicious stove-top pot roast is cooked low and slow until fall apart tender! It’s simple to make yet a favorite Sunday dinner.

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Ingredients

Servings

3 cups beef broth (homemade or store bought)
½ cup red wine
½ - 1 teaspoon fresh rosemary chopped
1 bay leaf
2 tablespoons olive oil
2 pounds beef chuck roast
6 dashes black pepper (divided)
2 pinches salt (maybe more depending on how salty your broth is)
8-10 small potatoes ( or 2-3 large) (peeled (if desired) and if small cut in half if large cut into large chunks)
3 medium-large carrots (peeled and cut into 1-2 inch pieces)
1-2 medium onions (peeled and quartered)
2 stalks celery (cut into ½ - 1 inch pieces)
2-3 cloves garlic (minced)

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Instructions

In a large bowl combine the broth, red wine and rosemary.
In a large pot add the olive oil. Heat on medium high heat.
Salt and pepper the chuck roast add it to the pot and brown it on both sides.
Add the broth mixture, potatoes, carrots, onions, celery and garlic stir to combine. Add the bay leaf, bring to a boil, then lower the heat to low, cover and cook for 2 - 2½ hours or until the beef is fork tender.
Remove the bay leaf. Move the roast to a cutting board pull into serving size pieces. With a slotted spoon remove the vegetables to a clean bowl. Place the meat on a clean plate and top with the juice from the pot. Or you can make a gravy if you wish.
To make a gravy I sift into the pot 1-2 tablespoons of flour and heat on medium heat heat whisking until the sauce has thickened. Serve immediately. Enjoy!

Notes

Beef chuck roast is the most common cut to use for pot roast, although brisket or beef round may be used as well. Beef round may be labeled as top or round bottom depending on the location it was taken from on the cow.
Cool completely then store leftovers in an airtight container in the refrigerator for 3 days.
I only recommend freezing leftovers if you freeze only the roast. The vegetables and potatoes do not freeze well and will have an unpleasant texture when thawed.

Nutrition Information

Show Details

Calories 797kcal (40%) Carbohydrates 67g (22%) Protein 54g (108%) Fat 34g (52%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Trans Fat 2g Cholesterol 156mg (52%) Sodium 1084mg (45%) Potassium 2427mg (69%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 259IU (5%) Vitamin C 23mg (26%) Calcium 120mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 797 kcal

% Daily Value*

Calories	797kcal	40%
Carbohydrates	67g	22%
Protein	54g	108%
Fat	34g	52%
Saturated Fat	13g	65%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	19g	95%
Trans Fat	2g	100%
Cholesterol	156mg	52%
Sodium	1084mg	45%
Potassium	2427mg	52%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	259IU	5%
Vitamin C	23mg	26%
Calcium	120mg	12%
Iron	8mg	44%