Best 4 Stove Top Pot Roast With Gravy Potatoes And Carrots Recipes

Indulge in the comforting and hearty goodness of a classic Stove-Top Pot Roast with Gravy, Potatoes, and Carrots. This delectable dish is a culinary symphony of tender beef, savory gravy, and a medley of vegetables, all cooked to perfection in one pot. The beef roast, seared to perfection, simmers in a flavorful broth infused with aromatic herbs and spices, resulting in a fall-off-the-bone tenderness that melts in your mouth. The rich and velvety gravy, made from the pan drippings and complemented by a touch of red wine, tantalizes the taste buds with its umami-rich goodness. Nestled alongside the tender beef are hearty potatoes and carrots, roasted to a golden-brown perfection, absorbing the delectable flavors of the gravy. This all-in-one pot roast is not only a culinary delight but also a time-saver, making it a perfect weeknight meal or a comforting dish for special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 POT ROAST WITH MASHED POTATOES

Stove Pot Roast With Mashed Potatoes image

Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal. Our southern family has passed this recipe down for many years and enjoyed many memories dining on this delicious home-cooked classic. Save broth from roast to make a delicious gravy using flour or cornstarch, whichever is preferred.

Provided by cmm511

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 6h30m

Yield 8

Number Of Ingredients 14

Ingredients

Pot Roast:
1 (3 pound) beef chuck roast
salt and ground black pepper to taste
4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)
1 cup water
1 white onion, cut into large wedges
5 cloves garlic
1 (16 ounce) package carrots, peeled
1 sprig fresh rosemary
Mashed Potatoes:
5 pounds Yukon Gold potatoes, peeled and diced
1 (12 ounce) can evaporated milk, or as needed
½ cup butter
salt to taste

Steps:

Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Nutrition Facts : Calories 681.7 calories, Carbohydrate 62.6 g, Cholesterol 120.3 mg, Fat 34.6 g, Fiber 6.4 g, Protein 31.2 g, SaturatedFat 17.1 g, Sodium 756.7 mg, Sugar 7.5 g

POT ROAST WITH POTATOES, CARROTS & ONION GRAVY

Pot Roast With Potatoes, Carrots & Onion Gravy image

Provided by Taste of Home

Time 2h45m

Yield 7 to 9 servings.

Number Of Ingredients 9

Ingredients

1 Reynolds® Oven Bag, Large Size
1/4 cup flour
2/3 cup water
1 envelope (1 oz.) onion soup mix
3 to 3-1/2 pound boneless beef chuck pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional)

Steps:

Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

Nutrition Facts :

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

Ingredients

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.

Tips:

Choose the right cut of beef for your pot roast. Chuck roast, rump roast, and brisket are all good options.
Sear the beef before braising it. This will help to develop flavor and color.
Use a variety of vegetables in your pot roast. Carrots, potatoes, onions, and celery are all classic choices.
Add some herbs and spices to your pot roast for extra flavor. Garlic, thyme, rosemary, and bay leaves are all good options.
Cook the pot roast on low heat for a long period of time. This will help to tenderize the meat and develop the flavors.
Serve the pot roast with mashed potatoes, roasted vegetables, or rice.

Conclusion:

Stove top pot roast is a delicious and hearty meal that is perfect for a cold winter day. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. So next time you're looking for a comforting and satisfying meal, give this stove top pot roast a try.