EASY STOVETOP POT ROAST WITH VEGETABLES
Steps:
- Gather the ingredients.
- In a large Dutch oven or stockpot, heat the oil over medium-high heat.
- Brown the roast in the vegetable oil.
- Remove the roast and set aside.
- Pour the oil out of the pan. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.
- Return the roast to the pan. Reduce the heat to low.
- Cover and simmer for 2 hours, turning roast occasionally.
- Add the potatoes and carrots. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.
- Remove the meat and vegetables to a serving platter and keep warm.
- In a small bowl, mix the flour and water together.
- Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.
- Spoon the thickened sauce over the pot roast and potatoes.
Nutrition Facts : Calories 922 kcal, Carbohydrate 40 g, Cholesterol 275 mg, Fiber 5 g, Protein 74 g, SaturatedFat 18 g, Sodium 824 mg, Sugar 5 g, Fat 50 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PERFECT POT ROAST WITH POTATOES AND CARROTS
Steps:
- Gather the ingredients.
- Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.
- Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.
- Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.
- Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.
- Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
- With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm .
- To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
- Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.
- Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.
Nutrition Facts : Calories 703 kcal, Carbohydrate 31 g, Cholesterol 188 mg, Fiber 4 g, Protein 60 g, SaturatedFat 15 g, Sodium 377 mg, Sugar 5 g, Fat 38 g, ServingSize 1 pot roast (4 to 6 servings), UnsaturatedFat 0 g
STOVETOP POT ROAST
I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS
Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes
Provided by tabasco0697
Categories One Dish Meal
Time 4h10m
Yield 5 oz, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour all seasoning in a small bowl and mix well. Season meat on both sides.
- Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
- Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
- Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.
Nutrition Facts : Calories 334.8, Fat 12.6, SaturatedFat 1.9, Sodium 795.3, Carbohydrate 50.9, Fiber 7.8, Sugar 14.5, Protein 6.6
STOVE TOP POT ROAST
This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Provided by sarah
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
- Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g
POT ROAST WITH POTATOES, CARROTS & ONION GRAVY
Provided by Taste of Home
Time 2h45m
Yield 7 to 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.
Nutrition Facts :
POT ROAST WITH POTATOES AND CARROTS
Let the family enjoy a wonderful Pot Roast with Potatoes and Carrots tonight! Our beef pot roast with potatoes is a great entrée choice for a cool evening.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. vinaigrette in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 6 min. or until lightly browned, stirring frequently. Remove onions from pan; reserve for later use.
- Add remaining vinaigrette, then meat to pan. Cook 5 min. on each side or until meat is evenly browned on both sides. Sprinkle with pepper. Return onions to pan along with the gravy and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 2-1/4 hours.
- Add potatoes and carrots to pan; cook 30 to 40 min. or until meat is very tender. Remove meat from pan.
- Reserve half the meat along with 1 cup gravy for another use. (See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy. Sprinkle with parsley.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
STOVETOP YANKEE POT ROAST
Good, old-fashioned pot roast prepared on top of the stove!
Provided by Linda
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h35m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
- When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 10.1 g, Cholesterol 88.4 mg, Fat 23.6 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 390.5 mg, Sugar 2.9 g
STOVE-TOP POT ROAST
You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
Provided by looneytunesfan
Categories Roast Beef
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cut slits in roast; insert garlic slivers.
- In a large deep skillet, brown roast on all sides in oil. Remove roast.
- Add onion, celery and turnips to skillet.
- Place roast over vegetables; add water and bouillon.
- Bring to a boil.
- Reduce heat; cover and simmer for 2 hours.
- Add potatoes, carrots and beans; cover and cook for 45 minutes.
- Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender.
- Remove to a serving platter and keep warm.
- Skim fat from pan juices.
- Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes.
- Season with salt and pepper. Slice roast; serve with vegetables and gravy.
Nutrition Facts : Calories 616.5, Fat 37.2, SaturatedFat 14, Cholesterol 117.5, Sodium 338.7, Carbohydrate 34.3, Fiber 6.2, Sugar 6.6, Protein 36
More about "stove top pot roast with gravy potatoes and carrots food"
CLASSIC POT ROAST WITH POTATOES AND …
From cookingclassy.com
BEEF POT ROAST WITH GRAVY | ULTIMATE GUIDE …
From momsdinner.net
HOME-STYLE POT ROAST WITH VEGETABLES AND GRAVY
From thespruceeats.com
MOM'S OLD FASHIONED STOVETOP POT ROAST - KITCHEN DIVAS
From kitchendivas.com
Ratings 3Servings 4Cuisine AmericanCategory Main Course
- Rinse and pat roast dry with paper towel. Sprinkle with a teaspoon each of salt and pepper, if desired. The same goes for garlic powder. I add extra because I love it. Sprinkle all over the roast.
- In a large, heavy-bottomed saucepan, over medium-high heat, place oil in pan and heat until it shimmers or a drop of water flicked in it dances. Try and use a large pot that is deep to reduce the oil from splattering. Place roast on one side of the pot. The roast should sizzle right away. Don't let go of the roast yet. Lift it up and down a few times until the roast does not stick to the bottom of the pot. You'll be glad you did this. Then let go and leave the roast to brown, without moving it, a few minutes per side. Make sure each side of the roast is browned, even the ends! Lean the roast up against the side of the pot if you have to!
SLOW COOKER PORK ROAST WITH GRAVY - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
PORK ROAST WITH GRAVY, MASHED POTATOES AND COOKED CARROTS
From foodnetwork.ca
BEST EVER POT ROAST WITH CARROTS AND POTATOES - LITTLE SPICE JAR
From littlespicejar.com
3-PACKET POT ROAST RECIPE - SOULFULLY MADE
From soulfullymade.com
STOVETOP POT ROAST - COOK2EATWELL
From cook2eatwell.com
CROCK POT ROAST (WITH GRAVY!) - THE COZY COOK
From thecozycook.com
INSTANT POT, SLOW COOKER, OVEN BEEF POT ROAST, CARROTS, AND …
From foodtalkdaily.com
STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS
From rush.net-freaks.com
STOVETOP POT ROAST AND GRAVY - THE SEASONED MOM
From theseasonedmom.com
BEEF TIPS (STOVE TOP, INSTANT POT, OVEN, SLOW COOKER)
From createdby-diane.com
BEST SLOW COOKER POT ROAST RECIPE - HOW TO MAKE SLOW-COOKER …
From thepioneerwoman.com
THE BEST POT ROAST (MADE 3 WAYS!) | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love