Stovetop Pot Roast Recipes

STOVETOP POT ROAST

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.

STOVETOP YANKEE POT ROAST

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.

STOVE TOP POT ROAST

Steps:

• Heat oil in heavy large dutch oven(preferably cast iron) over medium-high heat. Season beef with salt and pepper. Cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Add garlic and cook for about 45 seconds, do not let the garlic burn. Add wine and cook 3-5 minutes, stirring frequently and scraping up browned bits from bottom of pot. This will boil off all the liquor in the wine and leave you with a rich flavorful base. Add the stock and season with salt and pepper. Boil 5 minutes. Add all your vegetables to the pot. Using a spoon, dig out a space in the middle of the pot for your roast to sit down into the vegetables. Return beef and any accumulated juices to pot. Cover and heat until the pot returns to a boil. Reduce heat a very low simmer and cook for and 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. Transfer beef to cutting board; and cut beef into 1/2-inch-thick chunks. Transfer veggies and beef to a platter. Spoon juices over, and serve. If you would like to serve this as a stew, mix 2 tablespoons of corn starch with a little cold water and add to the pot about 20 minutes before it's done. Stir well.

EASY STOVETOP POT ROAST WITH VEGETABLES

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.

STOVE TOP POT ROAST

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.

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS

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.

POT ROAST FOR A CROWD

Steps:

• Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
• Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
• Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
• Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
• Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

STOVE TOP PORK POT ROAST

Steps:

• Rub the roast all over with thyme, sage and salt and pepper.
• Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
• To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
• If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.

OLD-FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.