Stovetop Pot Roast

Name: Stovetop Pot Roast
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 10 servings
Ingredients: 1 boneless beef chuck or rump roast (3 to 4 pounds); 2 to 3 garlic cloves, sliced; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 1 large onion, halved and cut into wedges; 3 celery ribs, cut into 1/2-inch slices; 2 medium turnips, peeled and cut into chunks; 4 cups water; 2 teaspoons beef bouillon granules; 4 medium potatoes, peeled and quartered; 1 pound carrots, cut into chunks; 1/2 pound fresh green beans, trimmed; 3 tablespoons cornstarch; 1/4 cup cold water

Total Time Prep: 15 min. Cook: 3-1/4 hours

Yield 10 servings

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Test Kitchen Approved

In my busy house, one-pot dishes are frequently counted on to save our family dinner. If that sounds familiar, this stovetop pot roast recipe is for you. It can be pre-prepped and allowed to simmer on the stove for hours so the roast is ready when you are.

Ingredients

1 boneless beef chuck or rump roast (3 to 4 pounds)
2 to 3 garlic cloves, sliced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 large onion, halved and cut into wedges
3 celery ribs, cut into 1/2-inch slices
2 medium turnips, peeled and cut into chunks
4 cups water
2 teaspoons beef bouillon granules
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh green beans, trimmed
3 tablespoons cornstarch
1/4 cup cold water

Directions

Cut slits in roast; insert garlic slices. Sprinkle salt and pepper over roast. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
Add the potatoes, carrots and beans; cover and cook for 45-60 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened; taste and add additional salt and pepper if needed. Serve with roast and vegetables.

Nutrition Facts

1 each: 360 calories, 16g fat (5g saturated fat), 88mg cholesterol, 276mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 30g protein.

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

Recipe Creator