When I think back to my childhood, I am often reminded of the cold winter evenings when our entire family would gather around the dining table. The delightful aroma of the pot roast wafting through the home was a signal that a comforting meal was soon to be shared. My grandmother, an incredible cook, would often share stories of how this recipe was passed down from her own grandmother. To this day, when I recreate this dish, it feels like a warm embrace from generations past.
Just last month, I invited my neighbors over for dinner. They had recently moved to the town and wanted to get a taste of some authentic local cuisine. The star of the night? You guessed it – the stove top pot roast. Their faces lit up with the very first bite and immediately, I knew this age-old family recipe had worked its magic once again.
How to Prepare Stove Top Pot Roast
Ingredients for Stove Top Pot Roast:
- 2 tablespoons of canola oil
- 1 beef chuck roast (around 3 pounds)
- Enough water to submerge the roast
- 4 fresh celery stalks, diced
- 4 garlic cloves, minced
- 1 vibrant red onion, finely chopped
- 1 tablespoon of dried basil leaves
- Salt and freshly ground pepper, as per your preference
- 6 fresh turnips, skinned and diced
- 6 red potatoes, quartered
- 6 vibrant carrots, skinned and sliced
Directions for Stove Top Pot Roast:
- In a spacious pot or Dutch oven, warm the oil over medium-high flame. Once hot, introduce the roast to the pot, ensuring all sides get a rich brown hue.
- Submerge the browned roast in water. Introduce the celery, garlic, onion, basil, salt, and pepper. Allow the mix to come to a vigorous boil; then lower the heat letting it gently simmer. Let this simmer for approximately 2 hours, occasionally topping up with water to keep the roast submerged.
- Introduce the diced turnips and quartered potatoes into the pot, and allow them to simmer for around 15 minutes.
- Finally, add in the carrots and let them cook for a further 30 minutes or until the roast tenderly falls apart at the prod of a fork.
- Before serving, adjust the seasoning as needed.
What cuts of beef work best for pot roast?
The beef chuck roast is the most favored because of its marbling, which ensures a tender and flavorful pot roast. However, you can also use a brisket or bottom round, but make sure to adjust cooking times accordingly.
Can I add other vegetables to the pot roast?
Absolutely! Feel free to experiment with veggies of your choice like green beans, mushrooms, or even bell peppers. Just ensure they’re added at the right time so they don’t overcook.
How do I store leftover pot roast?
Allow the roast to cool down to room temperature. Once cooled, store it in an airtight container in the refrigerator. It usually stays good for 3-4 days.
Can I cook the pot roast in a slow cooker?
Yes, this recipe can be adapted for a slow cooker. Ensure you brown the roast first for enhanced flavor. Then, transfer everything to the slow cooker and cook on low for 8-10 hours.
What can I serve alongside the pot roast?
A crusty loaf of bread, a fresh green salad, or even a glass of robust red wine can complement the pot roast beautifully.
How can I thicken the gravy?
If you find the gravy too thin, mix a tablespoon of cornstarch with cold water and stir it into the pot. Simmer until the gravy thickens to your desired consistency.
Stove Top Pot Roast
Ingredients
- 2 tablespoons vegetable oil
- 1 3 pound beef chuck roast
- 4 cups water or as needed
- 4 stalks celery chopped
- 4 cloves garlic crushed
- 1 red onion chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- 6 turnips peeled and cut into chunks
- 6 medium red potatoes quartered
- 6 carrots peeled and cut into chunks
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.
- Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.
- Add turnips and potatoes; simmer for an additional 15 minutes.
- Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.
- Season to taste with salt and pepper if needed before serving.
