Stove top pot roast is a whole chuck roast dredged in seasoned flour, seared until deeply browned, then simmered low and slow in red wine and beef broth with onions, celery, carrots and baby potatoes until the beef pulls apart with two forks. Everything happens in one heavy pot on the burner, no oven needed, and the result is a hearty Sunday-style dinner with its own rich sauce.
How to make stove top pot roast: coat a 4 to 5 pound chuck roast in seasoned flour and sear it on all sides in a Dutch oven, soften onions, celery and garlic, deglaze with red wine, then return the roast with carrots and beef broth. Cover and simmer on medium-low for 1 hour, add the potatoes, and keep simmering about 1 to 2 hours more until it’s fork-tender.
Why You’ll Love It
- One pot, on the stove. The roast, vegetables and sauce all cook together, and your oven stays free.
- Fork-tender beef that pulls apart with two forks.
- A built-in sauce from the wine, broth and browned bits.
- Feeds 6 from one 4 to 5 pound roast, with vegetables cooked right alongside.
- About 10 minutes of prep; the burner does the rest.
Ingredient Notes
Chuck roast. A 4 to 5 pound (1.8 to 2.3 kg) beef chuck roast is the main event. A boneless rump roast also works for pot roast; just remember that cooking time depends on the size of the roast.
Seasoned flour. One and a quarter cups of all-purpose flour whisked with a teaspoon each of salt, black pepper, garlic powder and onion powder. The roast gets dredged in it and coated on every side before it hits the pot.
Olive oil. A quarter cup, divided: 2 tablespoons to sear the roast and the rest to soften the onions and celery.
Onions, celery and garlic. Two medium yellow onions, sliced; three stalks of celery, peeled and quartered; and four cloves of garlic, minced or pressed.
Red wine. One cup of dry red wine deglazes the pot. It’s optional; beef broth alone works too.
Beef broth. Two and a quarter cups (18 ounces) of low-sodium beef broth. You’ll season the finished sauce with salt and pepper at the end.
Carrots and potatoes. Five medium carrots, peeled and quartered, go in with the roast. A 24-ounce (680 g) bag of baby potatoes goes in an hour later.
Ingredients
- 1 1/4 cups all-purpose flour, for dredging the roast
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup olive oil, divided; 2 tablespoons for searing, the rest for the onions and celery
- 1 beef chuck roast, 4 to 5 pounds (1.8 to 2.3 kg)
- 2 medium yellow onions, sliced
- 3 stalks celery, peeled and quartered
- 4 cloves garlic, minced or pressed
- 1 cup dry red wine
- 5 medium carrots, peeled and quartered
- 2 1/4 cups low-sodium beef broth (18 ounces)
- 1 bag baby potatoes, 24 ounces (680 g)
- Salt and black pepper, to taste
How to Make Stove Top Pot Roast
1. Coat the roast. Whisk the flour, salt, pepper, garlic powder and onion powder together on a large plate. Dredge the roast in the flour mixture and coat all sides evenly.
2. Sear the roast. Heat 2 tablespoons of the oil over medium heat in a large Dutch oven or heavy-bottomed pot (6 to 7 quart) until it just begins to smoke. Add the roast and sear it on all sides until browned, then remove it from the pot.
3. Cook the onions and celery. Add the remaining oil to the pot, then stir in the onions and celery. Cook until the onions soften. Add the garlic and cook 30 seconds more.
4. Deglaze. Pour in the red wine and scrape up the browned bits from the bottom of the pot with a wooden spoon.
5. Add the roast, carrots and broth. Return the roast to the pot and top it with the carrots and beef broth.
6. Simmer. Cover the pot, reduce the heat to medium-low and cook for 1 hour.
7. Add the potatoes. Add the potatoes, cover and keep simmering for about 1 to 2 more hours, until two forks pull the beef apart easily. Time varies with the temperature of the meat, your stove and the size of the roast.
8. Check, season and serve. Check that the roast has reached at least 145°F with a food thermometer, then season the vegetables and sauce with salt and pepper to taste and serve.
How to Keep a Stovetop Pot Roast Tender
Yes, pot roast can be cooked entirely on the stovetop, and it comes out just as tender as an oven version when you keep a few things in check. The burner is more hands-on than an oven, so the job is to hold a steady, gentle simmer for a few hours and know when to stop.
Start with a good sear. Heat the oil until it just begins to smoke, then brown the floured roast on every side, ends included, before anything else goes in the pot. Lift it out, cook the onions and celery, and pour in the wine so all the browned bits come up off the bottom.
Simmer, don’t boil. Once the lid is on and the heat is down to medium-low, the liquid should be at a gentle simmer: small, lazy bubbles around the edge of the pot. If it’s boiling hard, turn the heat down. If it isn’t bubbling at all, nudge it up. Stovetops vary, so the dial setting matters less than what you see in the pot.
Keep the lid on. Lift the lid only to add the potatoes and to check on the roast.
Watch the liquid level. The broth should come about halfway up the thickest part of the roast. It doesn’t need to cover the meat and vegetables, as long as the lid stays on.
Add the potatoes partway through. The carrots go in with the roast, but the baby potatoes wait until the first hour is up. They simmer for the last 1 to 2 hours alongside the beef.
Check every half hour. Once you’re into the second hour, check the roast about every 30 minutes. It’s done when you can push in two forks and pull the meat apart easily. A food thermometer should read at least 145°F; a fork-tender chuck roast will be well past that.
Plan by size. Time depends on the size of the roast, how cold it was when it went in and your stove. Here’s what a range of roasts and methods look like:
| Roast | Simmer time | Done when |
|---|---|---|
| 4 to 5 pounds (this recipe) | 1 hour, then about 1 to 2 hours more with the potatoes | Two forks pull it apart easily |
| 3 to 3 1/2 pounds | About 3 hours | A fork twisted in it pulls it apart |
| Chuck roast with vegetables added late | About 3 1/2 hours | Fork tender |
| 3 to 4 pound chuck or rump roast | 2 hours, then 45 minutes more with the vegetables | Fork tender |
Whatever the size, start checking early, and let the forks decide.
What Liquid Is Best for Pot Roast?
Beef broth is the base nearly every time. It’s the cooking liquid, the base of the sauce and what keeps the roast moist through a long simmer. This recipe adds a cup of dry red wine, used first to deglaze the pot so the browned bits from searing end up in the sauce.
- Broth and red wine (this recipe): 1 cup wine plus 2 1/4 cups low-sodium beef broth.
- Broth with a splash of wine: use as little as 1/4 cup to 1/3 cup of wine with the broth.
- Broth only: the wine is optional; skip it and deglaze with a little of the broth instead.
- Water and bouillon: water with beef bouillon granules also works as the cooking liquid.
Whichever you use, keep the level at about halfway up the roast and the lid on.
How to Make Gravy from the Pot
The liquid left in the pot is already a thin, savory sauce, and you can spoon it over the beef as it is. For a thicker gravy, lift out the roast and vegetables, skim the fat from the top of the cooking juices, and stir in 3 tablespoons of cornstarch mixed with 1/4 cup of cold water. Bring it to a boil and stir for 2 minutes until it thickens. Taste it and add salt and pepper before you pour it over the beef.
Tips for Success
Why is my pot roast tough?
It almost always needs more time. A chuck roast that’s safe at 145°F is still firm; it turns tender only after a long, gentle simmer. Put the lid back on and check again in 30 minutes, until two forks pull it apart easily.
Why are my potatoes falling apart?
They went in too early or simmered too hard. Add them after the first hour, and keep the pot at a gentle simmer rather than a boil.
Why is the liquid disappearing?
The heat is too high, or the lid isn’t sealing. Turn the burner down until the liquid just simmers, make sure the lid fits snugly, and add a splash of broth if it drops well below halfway up the roast.
How do I time it for dinner?
Count back from when you want to eat. Allow about 10 minutes to dredge and get the pot hot, then time to sear the roast and soften the onions and celery. After the wine and broth go in, it’s 1 hour of covered simmering, then the potatoes, then about 1 to 2 hours more. For a 6:30 dinner, that means the roast should be simmering by about 3:30, with the potatoes going in around 4:30 and fork checks starting around 5:30. If it’s tender early, keep it covered on the lowest heat until you’re ready.
Which pot should I use?
A 6 to 7 quart Dutch oven or other heavy-bottomed pot with a lid. It needs room for a 4 to 5 pound roast plus the carrots and potatoes.
Variations
- Herbs and tomato paste: add 1/2 teaspoon each of dried thyme, rosemary and oregano and 1 tablespoon of tomato paste with the broth, or a few sprigs of fresh rosemary, oregano or thyme and a bay leaf.
- Different vegetables: add turnips or green beans, or use red, Yukon gold or russet potatoes in place of the baby potatoes.
- Different cut: a boneless rump roast also works; time it by size and check for tenderness.
Storage & Reheating
Cut leftover roast into smaller pieces so it cools faster, then refrigerate it within 2 hours in shallow, covered containers. It keeps 3 to 4 days in the fridge or 3 to 4 months in the freezer. Thaw in the fridge. Reheat covered on the stove, in the microwave or in the oven until it reaches 165°F, and bring the sauce or gravy to a rolling boil. USDA FSIS does not recommend reheating leftovers in a slow cooker.
What to Serve With It
With carrots and potatoes cooked right in the pot, this is a full meal on its own. If you want another vegetable, a pan of roast carrots, potatoes and onions stretches it for a crowd. When you’d rather not stand by the stove, the slow cooker versions are just as good: try slow cooker pot roast with gravy or slow cooker Amish pot roast. For other ways with a big piece of beef, there’s slow-cooked balsamic chuck roast, slow cooker 3-ingredient dark beer beef roast and slow cooker bacon-wrapped sirloin roast.
Frequently Asked Questions
Can pot roast be cooked on the stove top?
Yes. A heavy, lidded pot on medium-low heat holds a gentle simmer for hours, which is all a chuck roast needs to turn fork-tender.
How long does it take to cook chuck roast on the stove?
For a 4 to 5 pound roast, about 1 hour before the potatoes go in and about 1 to 2 hours after, so roughly 2 to 3 hours of simmering. Smaller roasts can be done sooner; check every half hour.
What cooking method is best for pot roast?
A slow, moist braise: sear the roast, then simmer it covered in liquid until it pulls apart. On the stovetop that means a lidded Dutch oven at a gentle simmer.
Do I have to sear the roast first?
This recipe dredges the roast in seasoned flour and sears it on all sides before it simmers, and the browned bits it leaves become part of the sauce once the wine deglazes the pot.
Does the liquid need to cover the roast?
No. Broth about halfway up the thickest part of the roast is enough, as long as the lid stays on.
What cut of beef is best for pot roast?
Chuck roast is the usual choice, and this recipe uses a 4 to 5 pound one. A boneless rump roast of 3 to 4 pounds also works; check it for tenderness sooner since it’s smaller.
Can I make it without wine?
Yes. The wine is optional. Leave it out and use a little of the beef broth to scrape up the browned bits instead.
Can I add the potatoes at the start?
It’s better to wait. Adding them after the first hour lets them finish at the same time as the beef.
Final Notes
Set a timer for every 30 minutes once the potatoes are in, and use each check to adjust the heat so the pot stays at a gentle simmer. Tell me in the comments how long your roast took on your stove.
Stove Top Pot Roast
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 1/4 cups all-purpose flour for dredging the roast
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup olive oil divided; 2 tablespoons for searing, the rest for the onions and celery
- 1 beef chuck roast 4 to 5 pounds (1.8 to 2.3 kg)
- 2 medium yellow onions sliced
- 3 stalks celery peeled and quartered
- 4 cloves garlic minced or pressed
- 1 cup dry red wine
- 5 medium carrots peeled and quartered
- 2 1/4 cups low-sodium beef broth 18 ounces
- 1 bag baby potatoes 24 ounces (680 g)
- salt and black pepper to taste
Instructions
- Whisk the flour, salt, pepper, garlic powder and onion powder together on a large plate. Dredge the roast in the flour mixture and coat all sides evenly.
- Heat 2 tablespoons of the oil over medium heat in a large Dutch oven or heavy-bottomed pot (6 to 7 quart) until it just begins to smoke. Add the roast and sear it on all sides until browned, then remove it from the pot.
- Add the remaining oil to the pot, then stir in the onions and celery. Cook until the onions soften. Add the garlic and cook 30 seconds more.
- Pour in the red wine and scrape up the browned bits from the bottom of the pot with a wooden spoon.
- Return the roast to the pot and top it with the carrots and beef broth.
- Cover the pot, reduce the heat to medium-low and cook for 1 hour.
- Add the potatoes, cover and keep simmering for about 1 to 2 more hours, until two forks pull the beef apart easily. Time varies with the temperature of the meat, your stove and the size of the roast.
- Check that the roast has reached at least 145°F with a food thermometer, then season the vegetables and sauce with salt and pepper to taste and serve.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
