Stove Top Pot Roast
Stove top pot roast: a 4 to 5 pound chuck roast dredged in seasoned flour, seared, then simmered covered on medium-low with onions, celery, garlic, red wine, beef broth, carrots and baby potatoes until fork-tender. Serves 6.
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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
Keep the liquid at a gentle simmer, about halfway up the roast, with the lid on. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 1053kcalCarbohydrates: 51.4gProtein: 70.3gFat: 58.3gSodium: 867mgFiber: 5.7gSugar: 5.7g
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