Are you ready to transform an ordinary dinner into a legendary family feast? Our Stove Top Pot Roast is not just a meal—it's a culinary journey that promises tender, melt-in-your-mouth beef, perfectly cooked vegetables, and a flavor profile that will have everyone at your table asking for the recipe. This classic American comfort dish is the ultimate one-pot wonder that combines simplicity with extraordinary taste, making it perfect for busy weeknights or weekend family gatherings.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb beef pot roast
- 2 tbsp olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 4 potatoes, quartered
- 4 cups beef broth
- 2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 3 lb beef pot roast, 2 tbsp olive oil, 1 chopped onion, 4 chopped carrots, 4 quartered potatoes, 4 cups beef broth, 2 tsp dried thyme, and salt and pepper to taste.
- Season the beef pot roast generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but is not smoking.
- Carefully place the seasoned pot roast into the pot. Sear the meat for about 4-5 minutes on each side, or until it develops a nice brown crust. This step is crucial for building flavor.
- Once the roast is browned, remove it from the pot and set it aside on a plate.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Scrape up any browned bits from the bottom of the pot as you stir.
- Add the chopped carrots and quartered potatoes to the pot. Stir them with the onions for another 2-3 minutes to coat them in the flavors from the pot.
- Return the pot roast to the pot, placing it on top of the vegetables.
- Pour in the 4 cups of beef broth, ensuring the roast is partially submerged. Add the dried thyme and stir gently to combine.
- Bring the broth to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, allowing the roast to cook slowly.
- Let the pot roast simmer for about 2 hours, or until the meat is tender and easily pulls apart with a fork. Check occasionally to ensure the liquid is simmering gently and not boiling.
- Once cooked, remove the pot roast from the pot and let it rest for about 10 minutes before slicing. This will help retain the juices.
- While the roast rests, you can use the cooking liquid and vegetables as a flavorful gravy. If desired, you can thicken the broth with a cornstarch slurry or reduce it on the stove for a richer flavor.
- Slice the pot roast against the grain and serve it on a platter with the vegetables and gravy spooned over the top. Enjoy your hearty American-style stove top pot roast!
Tips
- Choose the Right Cut: For the most tender pot roast, select cuts like chuck roast or bottom round that have good marbling and connective tissue.
- Searing is Non-Negotiable: Take the time to properly brown your meat. This crucial step locks in flavor and creates a delicious crust that enhances the overall taste of your dish.
- Low and Slow is the Way to Go: Patience is key. Cooking your pot roast on low heat allows the tough muscle fibers to break down, resulting in incredibly tender meat.
- Don't Skimp on Seasoning: Be generous with salt and pepper, and don't be afraid to add additional herbs like rosemary or bay leaves for extra depth.
- Rest Your Meat: Always let the roast rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring each slice is succulent and flavorful.
- Make Ahead Friendly: This dish actually tastes better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 100mg
