STOVETOP ROASTER 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 POT ROAST RECIPE: HOW TO MAKE IT

Stovetop Pot Roast Recipe: How to Make It 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

Total Time 03 hours 30 minutes

Prep Time 15 minutes

Cook Time 03 hours 15 minutes

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, FatContent 16g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 30g protein.

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