0 from 9 votes
Delicious Stove-top Pot Roast
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.
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
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)
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.