Name: Stovetop Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds) -; 2 to 3 garlic cloves, sliced -; 2 tablespoons olive oil -; 1 large onion, cut into 1/2-inch slices -; 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 -; 1/2 pound sliced fresh mushrooms -; 3 tablespoons cornstarch -; 1/4 cup cold water -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Stovetop Pot Roast

1. 1 boneless beef chuck roast (3 to 4 pounds) -

2. 2 to 3 garlic cloves, sliced -

3. 2 tablespoons olive oil -

4. 1 large onion, cut into 1/2-inch slices -

5. 3 celery ribs, cut into 1/2-inch slices -

6. 2 medium turnips, peeled and cut into chunks -

7. 4 cups water -

8. 2 teaspoons beef bouillon granules -

9. 4 medium potatoes, peeled and quartered -

10. 1 pound carrots, cut into chunks -

11. 1/2 pound fresh green beans, trimmed -

12. 1/2 pound sliced fresh mushrooms -

13. 3 tablespoons cornstarch -

14. 1/4 cup cold water -

How to cook deliciously - Stovetop Pot Roast

1. Stage

Using a sharp knife, cut small slits in the roast and add slices of the garlic cloves directly into the meat. Space the garlic evenly across the roast and cover all sides. Place a Dutch oven on the stove top over medium-high heat. Add the olive oil and the chuck roast and allow the meat's surface to sear before turning with tongs. Repeat the process on all sides of the roast until completely browned. Remove the roast from the Dutch oven and add in the onions, celery and turnips. Place the meat on top of the vegetables and pour in the water and bouillon or broth. Bring the pot to a boil, reduce the heat to low and cover and simmer for two hours.

2. Stage

Add the potatoes, carrots and green beans to the Dutch oven, cover, and cook for an additional 45 minutes. Add the the mushrooms and continue to cook, covered, for a further 15 minutes or until the meat and the vegetables are tender.

3. Stage

Skim the fat from the top of the cooking juices and discard. In a small bowl, combine the cornstarch and water and mix until smooth and well blended. Pour the mixture into the Dutch oven and bring to a boil. Continue to cook while stirring for two minutes or until the sauce has thickened. Spoon the gravy over the top of the pot roast and vegetables, or serve it on the side.