Easy Stovetop Pot Roast With Vegetables

Easy Stovetop Pot Roast With Vegetables

The Spruce / Andrew Bui

Prep: 15 mins
Cook: 2 hrs 45 mins
Total: 3 hrs
Servings: 6 to 8 servings
Nutrition Facts (per serving)
922 Calories
50g Fat
40g Carbs
74g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 922
% Daily Value*
Total Fat 50g 64%
Saturated Fat 18g 92%
Cholesterol 275mg 92%
Sodium 824mg 36%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 74g
Vitamin C 14mg 71%
Calcium 132mg 10%
Iron 8mg 42%
Potassium 1456mg 31%
*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.


  • 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.

    Easy Stovetop Pot Roast With Vegetables ingredients

    The Spruce / Andrew Bui

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

    Dutch oven with oil

    The Spruce / Andrew Bui

  3. Brown the roast in the vegetable oil.

    pot roast cooking in the Dutch oven

    The Spruce / Andrew Bui

  4. Remove the roast and set aside.

    pot roast on a plate

    The Spruce / Andrew Bui

  5. 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.

    mushroom soup, onion soup mix, and water in a Dutch oven

    The Spruce / Andrew Bui

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

    pot roast in a Dutch oven with mushroom soup mixture

    The Spruce / Andrew Bui

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

    covered red Dutch oven

    The Spruce / Andrew Bui

  8. 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.

    Easy Stovetop Pot Roast With Vegetables in a Dutch oven

    The Spruce / Andrew Bui

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

    Easy Stovetop Pot Roast With Vegetables on a plate

    The Spruce / Andrew Bui

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

    mix the flour and water together

    The Spruce / Andrew Bui

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

    flour and water mixture added to the dutch oven to form a gravy

    The Spruce / Andrew Bui

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

    Easy Stovetop Pot Roast With Vegetables with gravy on top

    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.