Stove Top Pot Roast Recipe

Slices of seasoned roast beef, reminiscent of a classic stove top pot roast, are topped with fresh basil on a white plate, surrounded by rich meat juices.

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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.

Prep Time10

Cook Time3 30

Course: Entree

Cuisine: American

Keyword: chuck roast, dutch oven, stove

Servings:

Author: Justine

Equipment

1 dutch oven

Ingredients

3 pound chuck roast fresh or frozen
2 tbsp vegetable oil
1.5 cup 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
2 large potatoes optional
3 large carrots peeled, chunked, optional

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. (skip if using frozen roast)
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. (If you want to add vegetables add halved potatoes and large chunks of peeled carrots set those on top now)
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

Cooking a Frozen Pot Roast on the Stove

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. Skip the browning step as that won't be possible.

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