Stove Top Pot Roast Recipes

Steps:

• Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Steps:

• Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
• Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
• Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
• Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Steps:

• Rub the roast all over with thyme, sage and salt and pepper.
• Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
• To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
• If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.

Steps:

• Cut slits in roast; insert garlic slivers.
• In a large deep skillet, brown roast on all sides in oil. Remove roast.
• Add onion, celery and turnips to skillet.
• Place roast over vegetables; add water and bouillon.
• Bring to a boil.
• Reduce heat; cover and simmer for 2 hours.
• Add potatoes, carrots and beans; cover and cook for 45 minutes.
• Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender.
• Remove to a serving platter and keep warm.
• Skim fat from pan juices.
• Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes.
• Season with salt and pepper. Slice roast; serve with vegetables and gravy.

Steps:

• Pour all seasoning in a small bowl and mix well. Season meat on both sides.
• Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
• Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
• Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Steps:

• Heat 2 t oil in large Dutch oven over med high.
• Sprinkle roast evenly with five spice powder and salt.
• Add meat to pan; cook 5 min, turning to brown on all sides.
• Add broth and next 6 ingredients to pan; bring to a simmer.
• Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
• Remove meat from pan.
• Cover and keep warm.
• Strain cooking liquid through a sieve over a bowl; discard solids.
• Heat the remaining 2 t oil in pan over med high.
• Add mushrooms and carrot to pan; saute 5 minute
• Add bok choy and 4 c reserved cooking liquid to pan.
• Cover and cook 5 min or til bok choy is tender.
• Cook noodles according to pkg directions. Drain.
• Divide noodles evenly among 8 bowls.
• Shred meat with 2 forks; arrange 3 oz meat over each serving.
• Top each serving with 2 T veggies and 1/2 c broth.
• Place 1 bok choy half on each serving.
• Sprinkle each serving with 1 1/2 t green onions.

Steps:

• Heat oil in heavy large dutch oven(preferably cast iron) over medium-high heat. Season beef with salt and pepper. Cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Add garlic and cook for about 45 seconds, do not let the garlic burn. Add wine and cook 3-5 minutes, stirring frequently and scraping up browned bits from bottom of pot. This will boil off all the liquor in the wine and leave you with a rich flavorful base. Add the stock and season with salt and pepper. Boil 5 minutes. Add all your vegetables to the pot. Using a spoon, dig out a space in the middle of the pot for your roast to sit down into the vegetables. Return beef and any accumulated juices to pot. Cover and heat until the pot returns to a boil. Reduce heat a very low simmer and cook for and 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. Transfer beef to cutting board; and cut beef into 1/2-inch-thick chunks. Transfer veggies and beef to a platter. Spoon juices over, and serve. If you would like to serve this as a stew, mix 2 tablespoons of corn starch with a little cold water and add to the pot about 20 minutes before it's done. Stir well.

Steps:

• In a large pan, heat oil and brown roast on both sides.
• Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
• Add consomme and simmer, covered, for 1 hour.
• In a small frying pan mix flour with melted butter to make a roux (lightly browned).
• After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
• Add the mushrooms, garlic, salt and pepper.
• Cover and simmer until tender, at least another 1/2 hour.
• This can be served over noodles or rice and garnished with chopped parsley.