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Stovetop Pot Roast

Rachel Norman
This stovetop pot roast will be a great addition to your Sunday dinner. It is a quicker and flavorful recipe your family will love.
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Prep Time 30 mins
Cook Time 5 hrs 15 mins
Total Time 5 hrs 45 mins
Course Main Course
Cuisine American
Servings 8
Calories 508 kcal


  • 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.


Calories: 508kcalCarbohydrates: 27gProtein: 41gFat: 27gSaturated Fat: 10gCholesterol: 137mgSodium: 937mgPotassium: 1418mgFiber: 4gSugar: 5gVitamin A: 9551IUVitamin C: 14mgCalcium: 82mgIron: 5mg
Keyword carrots, celery, chuck roast, pot roast, potatoes, stove top
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