Stove Top Pot Roast (2024)

Ingredients

• 2 tablespoons vegetable oil

• 1 (3 pound) beef chuck roast

• 4 cups water, or as needed

• 4 stalks celery, chopped

• 4 cloves garlic, crushed

• 1 red onion, chopped

• 1 tablespoon dried basil

• salt and pepper to taste

• 6 turnips, peeled and cut into chunks

  See Also

  What you can cook in a pressure cooker, and how

• 6 medium red potatoes, quartered

• 6 carrots, peeled and cut into chunks

1. Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.

   

2. Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.

   

3. Add turnips and potatoes; simmer for an additional 15 minutes.

   

4. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.

   

5. Season to taste with salt and pepper if needed before serving.

   

Nutrition Facts (per serving)