This stovetop pot roast will be a great addition to your Sunday dinner. It is a quicker and flavorful recipe your family will love.
It’s another beautiful Sunday in the South. You have thawed out that amazing chuck roast that has been sitting in the freezer for a day such as this. You are ready to make it happen and serve the family a pot roast to remember. This recipe will help make that vision come true.
It could become a Sunday favorite!
Cooking a roast on the stove top vs. in the oven
There are lots of “food for thought” on cooking a roast in the oven vs. a stove-top method or even in a slow cooker. It really boils down to personal preference and what other dishes you might be preparing.
If you are going to need free time that doesn’t require you to watch the stove, then the oven might be for you. If you need the oven for that green bean casserole or Pumpkin Pie Cobbler that is going to accompany your pot roast, then the stove top or slow cooker might be your ticket to success.
Some feel that oven cooking dries the meat out more and that stove top allows you to monitor the liquid content and keep it moist. It will require you to keep an eye out on the stove during the cooking, so you will need to be on-hand more during the process.
If stove-top is your method of choice or you just want to give it a try, you will love this delicious pot roast recipe.
Veggies to use
You will need fresh veggies to compliment the rich flavor of the chuck roast and give it a color-boost and added texture. Select the best looking carrots, onions, celery, and red potatoes available to you. Then clean them up and allow them to play a respectable “second fiddle” to your juicy pot roast.
Note: You can use another type of potato but cooking time and end result will be slightly different.
Times for cooking pot roast
The average stove top pot roast can take anywhere from 4-6 hours depending on your stove’s “cook time”. It will depend on the size and tenderness of the roast and the cook on your vegetables. You want the roast tender enough to almost fall off the fork when you try to pick it up. In other words, the meat should be “fork tender”.
The veggies should be tender as well but not cooked until “mushy”. Try taste-testing throughout the time frame and you will be able to tell when the entire dish is cooked to perfection!
Other dinners we love:
- Chicken and Broccoli Pasta (Instant Pot)
- Chicken Pot Pie With Biscuit Top
- Bacon cheeseburger tater tot casserole
Desserts that might be great with the pot roast:
Stovetop Pot Roast
- 3.5 lb chuck roast
- 2 tbsp canola oil
- 8 cups water
- 1 envelope soup mix
- 1 tbsp red wine vinegar
- 2 tsp beef bouillon granules
- 1 tsp salt
- 1/4 tsp pepper
- 1 lb carrots baby
- 1 each onion quartered
- 2 stalks celery cut into chunks
- 2 lbs red potatoes scrubbed and quartered
- Rub the salt and pepper onto the roast.
- In a large stockpot over medium-high heat, add the oil and allow to heat for 1 minute. Brown the roast on all sides, creating a brown crust.
- To the stockpot, add all of the ingredients EXCEPT the carrots, onion, and potatoes.
- Bring the liquid to a boil. Cover the stockpot and reduce the heat to simmer on low for 2 to 2 ½ hours. Check after 1 hour and add more liquid if needed.
- After 2 hours, add the vegetables. Continue simmering for 30 minutes more or until the vegetables are fork tender. Remove the roast and vegetables from the liquid.
- If a gravy is desired, whisk together 1 cup water and ¼ cup corn starch. Pour the mixture into the pot with the remaining liquid and bring to a boil over medium-high heat, stirring as needed until thickened.