Indulge in a culinary journey with our diverse collection of 10 clove stove-top roast recipes, each offering a unique flavor profile to tantalize your taste buds. From classic pot roasts simmered in rich, savory broths to modern interpretations bursting with bold spices and vibrant herbs, our curated selection caters to every palate. Embark on a culinary adventure as you explore these delectable dishes, ranging from the fall-off-the-bone tenderness of a traditional beef roast to the succulent juiciness of a pork shoulder infused with aromatic spices. Whether you prefer the hearty comfort of a classic pot roast or seek culinary adventures with exotic flavor combinations, our comprehensive guide has something to satisfy every craving. Prepare to elevate your home cooking with these exceptional stove-top roast recipes, transforming your kitchen into a culinary haven.
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STOVE TOP POT ROAST
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
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
STOVETOP POT ROAST
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
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.
STOVETOP YANKEE POT ROAST
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
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
CASSIES - STOVE TOP POT ROAST
My Mom bought me a wonderful 6 quart Lodge Cast Iron Dutch Oven for Christmas...I've been putting it to good use...I just love it..Delicious is all I can say about this meal!!! I hope you try it, and love it as much as my family did... Enjoy! My photos
Provided by Cassie *
Categories Roasts
Time 2h50m
Number Of Ingredients 14
Steps:
- 1. Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat.
- 2. In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed. Don't rush this step as browning is important for a rich deep flavor.
- 3. Reduce the heat and add 1 1/2 cups dry red wine (or tomato juice) and 1 1/2 cup water, the bay leaves, and the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
- 4. Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks. ( I saved time by buying baby potatoes with a thin skin, and prepackaged baby carrots )
- 5. After the meat has cooked for an hour, turn it over and add the cut up vegetables.
- 6. Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual time will depend on the size and shape of the meat. ( Every so often I would push any carrots or potatoes down into the broth, moving the beef around to make room... this is easy once cooked down some.)
- 7. Remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary. You can fore go this step if not wanting a gravy for the meat and veggies.
STOVETOP CHUCK ROAST
"An easy recipe for moist, tender roast beef that gives that wonderful, mind-numbing aroma to the house for the entire afternoon!"
Provided by Teressa Drenth
Categories Roasts
Time 3h45m
Number Of Ingredients 9
Steps:
- 1. In a dutch oven or large, deep frying pan, brown roast in butter for 5 minutes on each side.
- 2. Combine remaining ingredients and pour over roast and place on stove top. Cover and simmer for 3-4 hours.
10 CLOVE STOVE TOP ROAST
Most Italian homes rarely have ovens so that leaves them roasting on the stove top. It's the perfect way to make a rare roast beef. Turning the meat is the hardest part!
Provided by TishT
Categories Roast Beef
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rub the beef generously with freshly ground pepper, and place in a heavy bottomed pot large enough to hold the meat.
- Drizzle the olive oil over the meat and turn the meat over to coat with the oil.
- Add the bay leaf and garlic cloves and marinate for 15 minutes.
- Remove the bay leaf.
- Brown the meat over medium-high heat, turning to brown evenly.
- This step will take about 15-20 minutes, depending on the size of the roast.
- When the garlic begins to color remove it with a slotted spoon.
- When the roast is well browned on all sides and ends return the browned garlic cloves to the pot, remove the pot from the heat, and cover.
- Let the meat rest for 15-30 minutes.
- The internal temperature will be 140 degrees.
- Season the pan juices with salt after meat has rested.
- Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.
Nutrition Facts : Calories 649.2, Fat 51.2, SaturatedFat 18.9, Cholesterol 156.5, Sodium 135.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.1, Protein 42.2
GARLIC LOVER'S POT ROAST
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
- In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
- Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.
Tips:
- Choose a chuck roast or rump roast for a flavorful and tender result.
- Sear the roast on all sides before braising to develop a rich brown crust.
- Use a variety of vegetables to add flavor and texture to the braising liquid.
- Add a splash of red wine or beef broth to the braising liquid for extra depth of flavor.
- Cook the roast on low heat for several hours until the meat is fall-apart tender.
- Serve the roast with mashed potatoes, roasted vegetables, or your favorite sides.
Conclusion:
This classic stove-top roast is a delicious and hearty meal that is perfect for a cold winter day. The combination of tender beef, flavorful vegetables, and rich gravy is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this 10-Clove Stove-Top Roast a try.
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