Stove Top Pot Roast
User Reviews
5
-
Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
10
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Calories
429 kcal
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Course
Main Course
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Cuisine
American
Stove Top Pot Roast
Description
This pot roast recipe begins by seasoning a chuck roast liberally with salt and pepper. The beef is browned on all sides in vegetable oil to develop color and flavor. Onions and garlic are sautéed with the meat, then combined with diced tomatoes, mushrooms, brown sugar, and bay leaves to build a flavorful braising liquid.
The roast simmers gently in this mixture, covered, for 3 to 3½ hours on low heat, turning and stirring the sauce periodically to prevent sticking and ensure even cooking. The long cooking softens the meat to a tender state and reduces the liquid to a thick, sweet gravy.
Once ready, the roast can be sliced or pulled apart, and served alongside the rich sauce. It pairs well with mashed potatoes or vegetables, allowing the gravy to be savored.
The recipe credit is given to Canaussie, supporting its tested reliability. The slow simmering method is important for tenderness and flavor development.
Ingredients
- 1 pound chuck roast
- salt to season the roast
- black pepper to season the roast
- 2 tablespoons vegetable oil
- 1 cup onion sliced
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 14 ounces diced tomatoes
- 2 bay leaf
- 3/4 cup brown sugar
- 4 ounces mushrooms (1 can)
Instructions
- Pat the chuck roast dry with paper towels and season it on all sides with plenty of salt and pepper.
- Put the vegetable oil in the bottom of a stockpot or large saucepan with a lid and heat.
- Once the oil is hot, add the chuck roast. Be sure to brown well on all sides and edges.
- Once the meat is nicely browned, add the onions and garlic.
- When the onions are slightly translucent, add the remaining ingredients. Mix well and taste the liquid. If it does not taste sweet enough for you, add more brown sugar.
- Cover with a lid and turn the heat down to low.
- Cook for 3 to 3 1/2 hours or until the meat is no longer pink inside. Be sure that you turn the meat every 15 to 20 minutes and stir the sauce over and around the meat to avoid sticking.
- When the meat is finished cooking it will be very tender and you will have a thick, sweet gravy to serve with your roast beef.
Notes
- Turn the meat every 15-20 minutes and stir the sauce to prevent sticking during the slow cooking.
- Cooking low and slow for 3 to 3½ hours ensures the roast becomes very tender and the gravy thickens well.
- This recipe is attributed to Canaussie, indicating tested and shared preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 125mg | 42% |
| Sodium | 389mg | 16% |
| Potassium | 758mg | 16% |
| Fiber | 0g | 0% |
| Sugar | 17g | 34% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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