Stove Top Pot Roast
Stove Top Pot Roast braises beef chuck until fork-tender in a basil-scented broth, soaking up savory depth as it simmers. Chunks of turnips, red potatoes, carrots, celery, garlic, and red onion turn buttery-soft, creating a hearty, comforting stew-like meal perfect for a relaxed Sunday dinner or chilly evenings.
- Prep15 mins
- Cook3 hrs 15 mins
- Serves6
- DifficultyMedium
- 1
Heat oil in a large pot or Dutch oven over medium-high heat; add the roast and brown it quickly on all sides.
- 2
Add enough water to the pot to cover the roast; add the celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce the heat to low and simmer for 2 hours and 15 minutes, adding more water as needed to keep the roast covered.
- 3
Add the turnips and potatoes; simmer for an additional 15 minutes.
- 4
Add the carrots; simmer for 30 minutes, or until the roast can be pulled apart with a fork.
- 5
Season with salt and pepper to taste if needed before serving.
- Calories 534.66 kcal High
- Protein 28.92 g Good Source
- Carbs 82.79 g Moderate
- Total Fat 11.54 g Moderate
- Saturated Fat 1.67 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 49.91 mg Moderate
- Sodium 141.1 mg Moderate
- Fiber 5.77 g Good Source
- Sugar 12.51 g High
- Added Sugar 6.6 g Moderate
- Calcium 109.41 mg Low Source
- Iron 4.66 mg Good Source
- Potassium 1261.8 mg Good Source
- Vitamin A 11.96 mcg_rae Low Source
- Vitamin C 56.58 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Garlic 🧄
- Onions 🧅