Stove Top Pot Roast

Stove Top Pot Roast

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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."
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3 h 30 m servings 608 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


  1. 39 Ratings

Most helpful positive review

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 wat...

Most helpful critical review

Made this as directed and was disappointed with how bland everything was. The meat just tasted like boiled meat - the seasonings didn't penetrate the meat like other recipes I've tried. Also, ...

Most helpful
Most positive
Least positive

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 wat...

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 mu...

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...

This was the most aromatic and delicious dish I have ever made! I did change a lot around, though, and am so happy that I did. I also added beef stock, molasses, worcestershire and extremely h...

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 chec...

We loved this method of cooking pot roast! The roast was tender and juicy. We took some of the tips like using beef broth to cover the roast and omitted the turnips. It is replacing our bake in ...

What can I say about this wonderful recipes?!? NO LEFTOVERS!! The only substitute I did was using beef broth. This took the place of my usual pot roast recipe!

This rating is based on the cooking method only. I make pot roast one way but will change the cooking method from the crockpot to slow cooking it in the oven. I kept forgetting to put the roas...

It was a nice change of pace rather than roasting in the oven or the slow cooker. I added boullion to the water, as well as worcestshire sauce, red wine, and a small can of tomato paste. I didn'...

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