Stove Top Pot Roast24 Reviews
- Prep: 15 min
- Cook: 3 hr 15 min
- Ready In: 3 hr 30 min
“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.” - by sarah
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 608 cal
- 30.2 g
- 52 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"I think this would have been boring if I made it as described. With a few slight modifications it became a complete delight. I used some diluted chicken broth (didn't have beef) instead of water. Y..." See moreour liquid will cook down so you don't need to use the stock at full strength. I used a smaller roast (1.5 pounds). Added a splash of shiraz, a dash of worcestershire sauce, and about 2 tbsp of molasses at the same time as the stock. Also, I added the celery tops and thin bits (don't throw out the leaves - they are good seasoning in stews and roasts). When adding the potatoes, I also added a splash of soy sauce and about 1 tsp of tarragon flakes, and another tbsp of molasses. At the end of the line, about 5 minutes before removing from the heat, I added a good splash of shiraz and a very healthy grind of fresh black pepper. Don't put the pepper in too early as the recipe instructs, as you will cook the flavor out of it. I cooked this recipe with a lid half on, and had to add about 1 cup of water halfway through."
"This review is for mainly the method. I'd never braised a roast on the stove top before so I was very happy when my boneless shoulder roast came out very tender. We don't like our veggies too mushy so..." See more I didn't cook them with the roast. I just followed the recipe for the spices. Smelled great while cooking and the roast was tender."
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