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–+ servings
tender beef pot roast with vegetables
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4.41 from 10 votes

Stovetop Beef Pot Roast

This stovetop pot roast is slow-simmered on low heat making the most unimaginable fork-tender beef roast and infused herb vegetables.
Servings: 6

Ingredients

  • 3 to 4 lbs beef chuck roast *see note 1
  • 12 ounce bag of baby carrots
  • 1½ lbs Yukon gold potatoes quartered
  • 6 to 8 celery stalks
  • 1 large onion
  • 4 garlic cloves sliced
  • 4 sprigs of herbs rosemary, oregano, or thyme
  • 1 bay leaf
  • 5 cups beef broth or stock
  • salt and pepper to taste
  • 1 cup red wine optional
  • 1 tablespoon tomato paste optional
US Customary - Metric

Instructions

  • Peel and quarter the potatoes. Wash and chop the celery into chunks. Peel and slice the onion and garlic. Set the vegetables aside.
  • Salt and pepper the roast. Heat up the olive oil. Sear the roast for a few minutes on both sides until the meat caramelizes. Remove the roast from the pan.
  • Add the chopped vegetables and stir for about a minute. Add the liquid. Place the roast on top along with the whole sprigs of fresh herbs. Add the bay leaf. If using tomato paste and red wine, add them to the pot. 
  • Bring the pot roast to a low simmer, then cover with a lid. Important! The liquid doesn't need to cover the vegetables and the meat, just made sure there's a lid on the pot.
  • Cook for 3.5 hours on low heat until the roast is fork tender.

Notes

  1. Substitute beef chuck roast for shoulder roast, brisket, or round roast.
  2. Store this pot roast in an airtight container (with the liquid) in the freezer for 4 months or in the fridge for up to 5 days. 

Nutrition

Serving: 2cups | Calories: 485kcal | Carbohydrates: 30g | Protein: 60g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 175mg | Sodium: 140mg | Fiber: 4g | Sugar: 7g