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–+ servings

Stove Top Pot Roast

Learn how to cook pot roast with this simple and savory stovetop pot roast that's braised until fall-apart tender with turnips, carrots, and potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 3 –4 lb beef chuck roast trimmed
  • Salt and freshly ground black pepper to taste
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 cup red wine optional
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 3 turnips peeled and quartered
  • 4 carrots peeled and cut into chunks
  • 4 potatoes peeled and cubed

Method
 

  1. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat.
  2. Season the roast generously with salt and pepper. Add to the pot and brown on all sides, about 4 minutes per side.
  3. Remove the roast; reduce heat to medium. Sauté onion and garlic until fragrant, about 2 minutes.
  4. Pour in beef broth and red wine, scraping up browned bits. Stir in bay leaves and thyme.
  5. Return roast to the pot. Bring liquid to a simmer, then cover and reduce heat to low.
  6. Braise for 1½ hours, then add turnips, carrots, and potatoes around the roast.
  7. Cover and cook an additional 1½ hours, or until meat is fall-apart tender and veggies are soft.
  8. Remove bay leaves and thyme sprigs. Slice roast against the grain and serve with vegetables and pan juices.
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