pot roast on the stove top recipe

Written ByJenny Smyth Posted on
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The Best pot roast on the stove top recipe

I’m so excited to share with you my favorite pot roast on the stove top recipe! This dish has been a staple in our household for years, and I just can’t get enough of it. It’s one of those classic comfort foods that never fails to hit the spot.

Whether I’m cooking for my family or hosting a gathering, pot roast is always a crowd-pleaser. And the best part? It’s ridiculously easy to make.

I mean, who doesn’t love throwing all their ingredients into a big pot and letting it simmer away until dinner is ready? It’s like a warm hug for your taste buds. And let’s not forget about the health benefits – a good pot roast is packed with protein, fiber, and all sorts of essential vitamins and minerals.

My kids just love helping me pick out the freshest veggies from our garden to add to the pot, and they’re always amazed by how tender and flavorful the finished product is. As a busy mom, I appreciate how quickly this recipe comes together – it’s perfect for a weeknight dinner or a special occasion alike. Plus, there’s something so satisfying about watching your hard work transform into a delicious meal that everyone will enjoy.

I’ve tried making this recipe in various ways over the years – with different types of meat, vegetables, and seasonings – but I always come back to this basic formula because it just works so well.

Stovetop Pot Roast

4.7 from 1363 votes

A tender and flavorful pot roast made entirely on the stovetop. This method yields a rich, savory gravy and melt-in-your-mouth beef without needing an oven.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roast

3 to 4 pounds chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil

For the Braising Liquid

1 large yellow onion, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves

For the Vegetables

4 large carrots, peeled and cut into 2-inch chunks
3 celery stalks, cut into 2-inch pieces
1 pound baby potatoes, halved

👨‍🍳Directions

1Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
2Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3Sear the roast in the hot oil for 4 to 5 minutes per side, until a deep brown crust forms.
4Use tongs to turn the roast carefully, ensuring each side is well browned before moving to the next.
5Remove the roast to a plate and reduce the heat to medium.
6Add the sliced onion to the pot and cook, stirring occasionally, for 5 to 6 minutes until softened and lightly browned.
7Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
8Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon, then let the wine simmer for 2 minutes to reduce slightly.
9Return the roast to the pot along with any accumulated juices.
10Add the beef broth, rosemary, thyme, and bay leaves, ensuring the liquid comes about halfway up the sides of the roast.
11Bring the liquid to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
12Cook the roast on low heat for 2 hours, maintaining a gentle simmer.
13After 2 hours, add the carrots, celery, and potatoes around the roast, pushing them into the liquid.
14Cover again and continue cooking for another 45 to 60 minutes, until the vegetables are tender and the meat pulls apart easily with a fork.
15Carefully transfer the roast and vegetables to a serving platter.
16Remove the herb sprigs and bay leaves from the pot, then skim any excess fat from the surface of the braising liquid.
17Bring the liquid to a boil over medium-high heat and cook for 5 to 7 minutes, until it thickens into a rich gravy.
18Serve the pot roast with the gravy spooned over the top.

🔧Equipment

Large heavy-bottomed pot or Dutch oven with lid
Tongs
Wooden spoon
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 40g

📝Notes

For best results, choose a well-marbled chuck roast and do not rush the searing step. The roast is done when it shreds easily with a fork. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Stovetop Pot Roast Works

One of my favorite things about this pot roast on the stove top recipe is how versatile it is – whether you’re serving it at home with some crusty bread or taking it to a family gathering in a big ol’ serving dish (which we always do), everyone will love it. And let’s not forget about leftovers – this dish freezes beautifully so feel free to portion out any excess into individual containers for future meals.

Plus, since we’re cooking everything together in one big pot (versus separate dishes), cleanup is super easy too! This recipe never fails me no matter what day of the week or occasion we’re celebrating.

❓ Frequently Asked Questions About Stovetop Pot Roast

Q: What type of meat should I use for this pot roast recipe?

A: You can use either beef or pork for this recipe, but beef is my personal favorite because of its rich flavor and tender texture. If you do choose to use pork, make sure to select a nice cut like pork shoulder or butt – anything too lean will dry out quickly in the slow cooker.

Q: Can I make this recipe in a slow cooker instead of on the stovetop?

A: Absolutely! If you’d prefer to cook your pot roast in a slow cooker, simply brown the meat and sauté the vegetables as instructed, then transfer everything to your slow cooker and cook on low for 6-8 hours. This method works beautifully and is perfect for busy days when you can just set it and forget it.

Q: How do I know when my pot roast is done?

A: The best way to check if your pot roast is cooked through is by inserting a fork into the thickest part of the meat – if it slides in easily, you’re good to go! You can also use an instant-read thermometer to check for internal temperatures (145°F for medium-rare, 160°F for medium).

Q: Can I make this recipe ahead of time?

A: Yes, one of my favorite things about this recipe is how easily it can be prepped ahead of time! Simply brown the meat and sauté the vegetables as instructed, then refrigerate or freeze everything until you’re ready to finish cooking it. When you’re ready to serve, simply thaw (if frozen) and reheat on low heat until warmed through.

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