When it’s too hot outside to turn on the oven, you can still enjoy a hearty home-coked meal without heating up the whole house. Make it with our easy Stovetop Pot Roast Recipe! With tender, juicy beef and flavorful vegetables, it's comfort food made simple-right on the stovetop!
Pot roast is one of those classic meals that brings back warm family memories-especially Sunday dinners. Traditionally, it's made in the oven, but this stovetop version delivers the same rich flavor and tender meat without heating up your whole kitchen. That makes it perfect for summer meals or any time you want an easy one-pot dinner.
The key to this delicious recipe? A long, slow simmer. It takes a little time, but it's worth every minute to get that fork-tender roast and perfectly cooked vegetables.
🧾 Ingredients Needed
- chuck roast – good for slow tender cooking, but you can also use rump roast, brisket or bottom round roast.
- canola oil
- onion soup mix – from a packet or use our homemade onion soup mix recipe
- red wine vinegar
- beef bouillon granules – granules dissolve more easily than cubes, but you can use cubes
- salt and pepper
- baby carrots
- onion
- celery
- red potatoes
- fresh thyme (optional for garnish)
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
You can use a packet of onion soup mix to make your pot roast, OR make it using our homemade onion soup mix recipe.
While we like the classic carrots and potatoes option, you can use other root vegetables like parsnips, turnips or rutabaga.
🥣 How to Make
STEP ONE: Rub salt and pepper into roast. Add oil to either your large stock pot OR to a cast iron pan and heat over medium high for 1 minute. Brown the roast on all sides, creating a crust.
STEP TWO: To the stockpot, add all of the ingredients EXCEPT the vegetables. Bring to a boil. Cover and reduce heat to simmer on low for 2 to 2 ½ hours. Check after 1 hour and add more liquid if needed.
STEP THREE: After 2 hours, add the carrots, onion, potoates and celery.
STEP FOUR: Continue simmering for 30 minutes more or until the vegetables are fork tender. Remove the roast and vegetables from the liquid.
Optional Gravy
If you want gravy with your pot roast (I sure do!), 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.
More Easy Dinner Recipes
If you tried this Stovetop Pot Roast Recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
Recipe
Easy Stovetop Pot Roast
Ingredients
- 3 ½ pounds chuck roast
- 2 tablespoons canola oil
- 8 cups water
- 1 envelope onion soup mix
- 1 tablespoon red wine vinegar
- 2 teaspoons beef bouillon granules
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound baby carrots
- 1 onion quartered
- 2 stalks celery cut into chunks
- 2 pounds 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.
Notes
Nutrition
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