Stove Top Pot Roast

SUBMITTED BY: sarah

"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."

PREP TIME	15 Min
COOK TIME	3 Hrs 15 Min
READY IN	3 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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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

READ REVIEWS (3)

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 12, 2007 by tanyaj122

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!

3 users found this review helpful

Reviewed on Mar. 23, 2008 by TRICIAJONES

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.

0 users found this review helpful

Reviewed on Jan. 7, 2008 by Goddess522

I followed the suggestion to substitute beef broth, and the recipe was very good. My roast was almost 4 pounds, but for some reason it cooked in less than 2 hours. Use a meat thermometer to check if the roast has reached the desired temperature, so you don't overcook it.

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 518

Total Fat: 29.9g
Cholesterol: 103mg
Sodium: 271mg
Total Carbs: 30.9g
Dietary Fiber: 11.3g
Protein: 32.9g

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