How To Make Stove Top Pot Roast
Enjoy tender, juicy, and melt-in-your-mouth bites in this stove top pot roast, made with carrots, turnips, and potatoes, for the perfect family night dish.
Serves:
Ingredients
- 2tbspvegetable oil
- 3lbsbeef chuck roast
- 1red onion,chopped
- 4clovesgarlic,crushed
- 4celery stalks,chopped
- 1tbspdried basil
- salt and pepper,to taste
- 6red potatoes,medium, quartered
- 6turnips,peeled and cut into chunks
- 6carrots,peeled and cut into chunks
Instructions
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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.
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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.
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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.
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Serve and enjoy.
Nutrition
- Calories: 593.71kcal
- Fat: 17.52g
- Saturated Fat: 5.30g
- Trans Fat: 0.60g
- Monounsaturated Fat: 9.42g
- Polyunsaturated Fat: 2.45g
- Carbohydrates: 57.36g
- Fiber: 9.46g
- Sugar: 11.76g
- Protein: 55.10g
- Cholesterol: 145.15mg
- Sodium: 1641.69mg
- Calcium: 143.88mg
- Potassium: 2591.70mg
- Iron: 9.02mg
- Vitamin A: 522.72µg
- Vitamin C: 52.14mg
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