Best 2 Stovetop Pot Roast Recipes

Welcome to a delightful culinary journey with our irresistible pot roast recipes! In this comprehensive guide, we present a symphony of flavors and textures that will tantalize your taste buds and warm your soul. Whether you prefer classic comfort food or crave a modern twist, our collection of pot roast recipes has something for every palate. From the traditional beef pot roast, slow-cooked to perfection in a rich and savory broth, to the tantalizing pork pot roast infused with aromatic herbs and spices, each recipe is a masterpiece waiting to be savored. Vegetarian enthusiasts will delight in our hearty and flavorful vegetable pot roast, packed with an array of colorful and nutritious ingredients. And for those seeking a lighter option, our chicken pot roast offers a delectable and lean alternative, bursting with succulent flavor. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure success in your culinary endeavors. So, prepare to indulge in an extraordinary pot roast experience that will leave you and your loved ones craving more.

Let's cook with our recipes!

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.

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

Ingredients

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

Tips:

Choose the right cut of meat: Chuck roast, rump roast, and brisket are all good choices for pot roast. Look for a roast that is well-marbled with fat, as this will help keep the meat moist during cooking.
Brown the meat before braising: Browning the meat in a Dutch oven or skillet over medium-high heat before braising it will help develop flavor and color.
Use a variety of vegetables: Potatoes, carrots, celery, and onions are all classic pot roast vegetables, but you can also add other vegetables such as parsnips, turnips, and sweet potatoes.
Season the pot roast well: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the pot roast. You can also add fresh herbs such as thyme, rosemary, and sage.
Cook the pot roast low and slow: Pot roast is a classic comfort food because it is cooked low and slow, allowing the flavors to develop and the meat to become tender.
Let the pot roast rest before serving: Once the pot roast is cooked, let it rest for 15-20 minutes before serving. This will allow the juices to redistribute throughout the meat, making it even more tender and flavorful.

Conclusion:

Pot roast is a delicious and easy-to-make meal that is perfect for a family dinner or a special occasion. With a few simple ingredients and a little time, you can create a pot roast that is tender, flavorful, and sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give pot roast a try. You won't be disappointed.