Stove Top Pot Roast

Stove Top Pot Roast

sarah 0

"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."

Ingredients 3 h 30 m {{adjustedServings}} servings 608 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
Tips & Tricks
Erica's Delicious Slow Cooker Pot Roast

Come home to a rich, hearty slow-cooked pot roast.

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A melt-in-the-mouth pot roast marinated in apple cider and spices.

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Reviews 30

  1. 38 Ratings


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. Your 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 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.


I used beef stock instead of just water to give it more flavor. This is a really great classic roast beef dinner. I did leave out the turnips though, noone in my house will eat them. But with the carrots and potatoes it was still great. This is defenitly a new favorite!