Stovetop Pot Roast
This stovetop pot roast will be a great addition to your Sunday dinner. It is a quicker and flavorful recipe your family will love.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 508kcalCarbohydrates: 27gProtein: 41gFat: 27gSaturated Fat: 10gCholesterol: 137mgSodium: 937mgPotassium: 1418mgFiber: 4gSugar: 5gVitamin A: 9551IUVitamin C: 14mgCalcium: 82mgIron: 5mg
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