Cassies Stove Top Pot Roast Recipes

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STOVETOP POT ROAST



Stovetop Pot Roast image

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.

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

EASY STOVETOP POT ROAST WITH VEGETABLES



Easy Stovetop Pot Roast With Vegetables image

Enjoy an easy-to-make pot roast that is simmered on the stovetop with onion soup mix, potatoes, and carrots.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h

Yield 8

Number Of Ingredients 9

2 tablespoons vegetable oil
3- to 4-pound pot roast
1 can (10 3/4 ounces) condensed cream of mushroom soup (undiluted)
1 envelope dry onion soup mix
1 to 2 cups water (or low sodium beef stock )
6 medium potatoes (peeled and quartered)
6 carrots (sliced into 2-inch pieces)
2 tablespoons all-purpose flour
1/4 cup cold water

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or stockpot, heat the oil over medium-high heat.
  • Brown the roast in the vegetable oil.
  • Remove the roast and set aside.
  • Pour the oil out of the pan. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.
  • Return the roast to the pan. Reduce the heat to low.
  • Cover and simmer for 2 hours, turning roast occasionally.
  • Add the potatoes and carrots. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.
  • Remove the meat and vegetables to a serving platter and keep warm.
  • In a small bowl, mix the flour and water together.
  • Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.
  • Spoon the thickened sauce over the pot roast and potatoes.

Nutrition Facts : Calories 922 kcal, Carbohydrate 40 g, Cholesterol 275 mg, Fiber 5 g, Protein 74 g, SaturatedFat 18 g, Sodium 824 mg, Sugar 5 g, Fat 50 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

STOVETOP YANKEE POT ROAST



Stovetop Yankee Pot Roast image

Good, old-fashioned pot roast prepared on top of the stove!

Provided by Linda

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h35m

Yield 10

Number Of Ingredients 12

¼ cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

Steps:

  • Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
  • When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 10.1 g, Cholesterol 88.4 mg, Fat 23.6 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 390.5 mg, Sugar 2.9 g

STOVE TOP POT ROAST



Stove Top Pot Roast image

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS



Stove Top Pot Roast With Gravy, Potatoes and Carrots image

Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes

Provided by tabasco0697

Categories     One Dish Meal

Time 4h10m

Yield 5 oz, 4 serving(s)

Number Of Ingredients 13

2 -3 lbs sirloin tip roast
24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
3 russet potatoes (peeled and quartered)
1 (16 ounce) bag baby carrots
1 vidalia onion (quartered)
1 garlic clove (sliced)
2 stalks celery (cut in half)
3 tablespoons minute tapioca
1 teaspoon garlic powder (divided)
1 teaspoon onion powder (divided)
1 teaspoon crushed rosemary (divided)
1 teaspoon paul prudhomme meat magic seasoning salt (divided)
3 1/2 tablespoons extra virgin olive oil

Steps:

  • Pour all seasoning in a small bowl and mix well. Season meat on both sides.
  • Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
  • Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
  • Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

Nutrition Facts : Calories 334.8, Fat 12.6, SaturatedFat 1.9, Sodium 795.3, Carbohydrate 50.9, Fiber 7.8, Sugar 14.5, Protein 6.6

POT ROAST WITH PORT (STOVE TOP)



Pot Roast with Port (Stove Top) image

This is a recipe from the Frugal Gourmet cooking show a few years ago. A great dish the I have prepared many times!

Provided by Rick B2

Categories     Weeknight

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 lbs boneless beef chuck roast
2 tablespoons olive oil
1 cup tawny port
1 cup beef consomme (canned)
2 tablespoons flour
2 tablespoons butter
1/2 lb fresh mushrooms (chopped)
3 cloves garlic (crushed or minced)
salt and pepper
parsley (garnish) (optional)

Steps:

  • In a large pan, heat oil and brown roast on both sides.
  • Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
  • Add consomme and simmer, covered, for 1 hour.
  • In a small frying pan mix flour with melted butter to make a roux (lightly browned).
  • After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
  • Add the mushrooms, garlic, salt and pepper.
  • Cover and simmer until tender, at least another 1/2 hour.
  • This can be served over noodles or rice and garnished with chopped parsley.

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