POT ROAST RECIPE STOVE TOP ONION SOUP RECIPES

STOVE TOP POT ROAST RECIPE | ALLRECIPES

Stove Top Pot Roast Recipe | Allrecipes 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 Dishes Beef Pot Roast Recipes

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 3 hours 15 minutes

Yield 6 servings

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, CarbohydrateContent 52 g, CholesterolContent 103.4 mg, FatContent 30.2 g, FiberContent 8.7 g, ProteinContent 33 g, SaturatedFatContent 10.8 g, SodiumContent 231.4 mg, SugarContent 11.4 g

STOVETOP YANKEE POT ROAST RECIPE | ALLRECIPES

Stovetop Yankee Pot Roast Recipe | Allrecipes image

Good, old-fashioned pot roast prepared on top of the stove!

Provided by Linda

Categories Main Dishes Beef Pot Roast Recipes

Total Time 3 hours 35 minutes

Prep Time 25 minutes

Cook Time 3 hours 0 minutes

Yield 1 pot roast

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, CarbohydrateContent 10.1 g, CholesterolContent 88.4 mg, FatContent 23.6 g, FiberContent 1.6 g, ProteinContent 28.1 g, SaturatedFatContent 8 g, SodiumContent 390.5 mg, SugarContent 2.9 g

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