How To Make Stove Top Pot Roast
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2.5 pounds of beef chuck roast
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 3 cloves of garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup of beef broth
- 1 cup of red wine (optional)
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper, to taste
Instructions
-
Season the beef chuck roast with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat.
-
Brown the roast on all sides until well seared, then remove from the pot and set aside.
-
In the same pot, add the sliced onion, minced garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables are slightly softened.
-
Return the beef roast to the pot and add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Stir well to combine.
-
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.
-
Once the pot roast is done cooking, transfer the meat to a serving platter and let it rest for a few minutes.
-
Meanwhile, increase the heat of the pot and let the sauce reduce for about 5 minutes, until it thickens slightly.
-
Slice the pot roast and serve with the sauce and vegetables from the pot.
Nutrition
- Calories : 520kcal
- Total Fat : 27g
- Saturated Fat : 10g
- Cholesterol : 156mg
- Sodium : 650mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 52g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
