Stove Top Pot Roast
This Stove Top Pot Roast is a tender, comforting one-pot dinner made with a slowly braised beef roast, vegetables, and a rich savory gravy. Cooking the pot roast on the stove keeps everything in one pot and creates incredibly tender beef with plenty of flavorful sauce for serving.
Ingredients
- 3 Lb. piece of chuck roast
- 2 Tbsp. olive oil
- 2 onions sliced
- 3-4 cloves of garlic
- 1 cup red wine
- 4 cups beef broth
- 1 cup marinara sauce
- a few bay leaves
- 4 large carrots peeled and cut into large pieces
- 4 medium potatoes cut in half
- salt and pepper to taste
Instructions
- Salt and pepper the meat Then in a dutch oven over medium high heat in the olive oil sear the meat on all sides. Remove and set aside
- In the same pan add the onion and garlic cook until soft and translucent. Deglaze the pan with the red wine. Waiting until it evaporates before adding the beef stock, bay leaves and marinara sauce.
- Return the meat to the dutch oven cover and simmer for 2-21/2 hours. or until the meat is fort tender. Then add the carrots and potatoes and cook for an additional 15 – 20 minutes or until the vegetables are fort tender. Top with fresh Italian parsley.
Notes
Tip textDon't rush the braising process. Keep the pot at a gentle simmer rather than a rapid boil. Low and slow cooking gives the connective tissue time to break down, resulting in tender, flavorful beef. If the roast isn't fork-tender yet, give it more time.
Tip text