Easy Stovetop Pot Roast With Vegetables

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 10/07/20
Pot roast with vegetables
William Mahar / Getty Images
  • Total: 3 hrs
  • Prep: 15 mins
  • Cook: 2 hrs 45 mins
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
512 Calories
24g Fat
43g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 512
% Daily Value*
Total Fat 24g 30%
Saturated Fat 7g 37%
Cholesterol 81mg 27%
Sodium 1094mg 48%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 30g
Vitamin C 17mg 87%
Calcium 83mg 6%
Iron 4mg 24%
Potassium 1340mg 29%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 2 tablespoons vegetable oil

  • 3- to 4- pound pot roast

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup (undiluted)

  • 1 envelope dry onion soup mix

  • 1 to 2 cups water (or low sodium beef stock)

  • 6 medium potatoes (peeled and quartered)

  • 6 carrots (sliced into 2-inch pieces)

  • 2 tablespoons all-purpose flour

  • 1/4 cup water

Steps to Make It

  1. Gather the ingredients.

  2. In a large Dutch oven or stockpot, heat the oil over medium-high heat.

  3. Brown the roast in the vegetable oil.

  4. Remove the roast and set aside.

  5. Pour the oil out of the pan. 

  6. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.

  7. Return the roast to the pan. Reduce the heat to low.

  8. Cover and simmer for 2 hours, turning roast occasionally.

  9. Add the potatoes and carrots.

  10. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.

  11. Remove the meat and vegetables to a serving platter and keep warm. 

  12. In a small bowl, mix the flour and water together.

  13. Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.

  14. Spoon the thickened sauce over the pot roast and potatoes.

  15. Serve and enjoy!

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.