Stove Top Pot Roast

Learn how to cook pot roast with this simple and savory stovetop pot roast that's braised until fall-apart tender with turnips, carrots, and potatoes.

• Preparation Time: 15 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 30 mins
• Calories: 608 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon dried basil
• salt and pepper to taste
• 1 red onion, chopped
• 4 stalks celery, chopped
• 1 (3 pound) beef chuck roast
• 4 cloves garlic, crushed
• 4 cups water, or as needed
• 6 medium red potatoes, quartered
• 6 turnips, peeled and cut into chunks
• 6 carrots, peeled and cut into chunks

Recipe Instructions

Step 1

Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.

Step 2

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.

Step 3

Add turnips and potatoes; simmer for an additional 15 minutes.

Step 4

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.