Easy Stovetop Pot Roast
On a hot summer day when you really don’t want to turn on the oven, you can still enjoy pot roast without heating up the whole house. Make it with our easy Stovetop Pot Roast Recipe!
Calories: 4072kcal
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
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.
Nutrition
Calories: 4072kcal | Carbohydrates: 219g | Protein: 330g | Fat: 213g | Saturated Fat: 83g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 111g | Trans Fat: 11g | Cholesterol: 1096mg | Sodium: 8408mg | Potassium: 10972mg | Fiber: 33g | Sugar: 41g | Vitamin A: 62867IU | Vitamin C: 100mg | Calcium: 655mg | Iron: 45mg
