Stove Top Pot Roast
Fall-apart stove top pot roast recipe in a Dutch Oven is a protein packed meal. Use a fresh or frozen chuck roast to make for dinner.
Servings: 8
Equipment
- 1 dutch oven
Ingredients
- 3 pound chuck roast fresh or frozen
- 2 tbsp vegetable oil
- 1.5 c beef broth
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 tsp pepper
Instructions
- Add oil to a dutch oven and heat over medium high heat. Once hot, add roast, browning on all sides. This can take a few minutes.
- Add beef broth. Mix together salt, garlic powder, onion powder, oregano, basil and pepper and sprinkle on top of the roast. Bring mixture to a boil before covering and reducing heat to simmer.
- Allow it to simmer for 3-3.5 hours or until it is fork tender, longer cook time is necessary if you want to be able to shred it with 2 forks.
Notes
Frozen Roast on the Stove
Tips: If necessary, run your beef roast under hot water for a few minutes so that the package separates easier from the frozen meat so you can remove it in the first step. Still brown a bit with the oil but it will take a bit longer as the liquid will cool when frozen meat is added. Cook time for frozen roast on stove is closer to 4-5 hours or until internal temperature reads 145 degrees F. Let roast rest for 10 minutes before slicing and serving.Nutrition
Serving: 2oz | Calories: 311kcal | Carbohydrates: 0.4g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 451mg | Potassium: 595mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 25IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 4mg