Easy Stovetop Pot Roast With Vegetables
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The Spruce / Andrew Bui
Nutritional Guidelines (per serving) | |
---|---|
901 | Calories |
49g | Fat |
38g | Carbs |
73g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 901 |
% Daily Value* | |
Total Fat 49g | 63% |
Saturated Fat 18g | 90% |
Cholesterol 272mg | 91% |
Sodium 806mg | 35% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 5g | 17% |
Total Sugars 3g | |
Protein 73g | |
Vitamin C 14mg | 70% |
Calcium 83mg | 6% |
Iron 7mg | 42% |
Potassium 1399mg | 30% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This easy pot roast is simmered to perfection on the stovetop, a cooking method referred to as braising. The recipe includes carrots and potatoes, making it a hearty and complete meal, and the condensed cream of mushroom soup adds body and, along with the onion soup mix, rich flavor to the broth. A beef chuck roast is perfect for this meal, but any beef roast labeled "pot roast" will work well; you can also use short ribs instead of a full roast. Serve biscuits or crusty rolls on the side for sopping up the sauce.
Ingredients
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2 tablespoons vegetable oil
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3- to 4- pound pot roast
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1 (10 3/4-ounce) can condensed cream of mushroom soup (undiluted)
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1 envelope dry onion soup mix
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1 to 2 cups water (or low sodium beef stock)
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6 medium potatoes (peeled and quartered)
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6 carrots (sliced into 2-inch pieces)
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2 tablespoons all-purpose flour
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1/4 cup water
Steps to Make It
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Gather the ingredients.
The Spruce / Andrew Bui
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In a large Dutch oven or stockpot, heat the oil over medium-high heat.
The Spruce / Andrew Bui
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Brown the roast in the vegetable oil.
The Spruce / Andrew Bui
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Remove the roast and set aside.
The Spruce / Andrew Bui
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Pour the oil out of the pan. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.
The Spruce / Andrew Bui
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Return the roast to the pan. Reduce the heat to low.
The Spruce / Andrew Bui
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Cover and simmer for 2 hours, turning roast occasionally.
The Spruce / Andrew Bui
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Add the potatoes and carrots. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.
The Spruce / Andrew Bui
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Remove the meat and vegetables to a serving platter and keep warm.
The Spruce / Andrew Bui
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In a small bowl, mix the flour and water together.
The Spruce / Andrew Bui
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Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.
The Spruce / Andrew Bui
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Spoon the thickened sauce over the pot roast and potatoes.
The Spruce / Andrew Bui
What Is Braising?
Braising is a cooking method where food is simmered in a liquid at a low temperature for an extended period of time. It is an ideal way to cook a pot roast—a tough cut of meat—as the moist heat has time to penetrate the roast and cook it until tender. Braising can be done on both the stovetop as well as in the oven, and only requires a large (oven-safe) pot with a lid. An important extra step to take before the braising process is to sear the meat since the moisture during the cooking process will not create any type of nice, flavorful crust.
Recipe Variation
- Add some diced rutabaga along with the potatoes.
- Sprinkle in some fresh herbs, such as rosemary or thyme, toward the end of cooking time.
- For the liquid, use beer in combination with the water or broth.
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