Classic Stovetop Pot Roast

This classic stovetop pot roast brings together tender beef, carrots, and potatoes in a rich one-pot meal. Slowly simmered on the stove, it's hearty comfort food that's perfect for a Sunday dinner or any night you want a fall-apart tender roast.

Course Comfort Food, Dinner, Main Course

Cuisine American

Keyword beef pot roast recipe, chuck roast recipe, Classic Pot Roast, pot roast on stove, stove top pot roast recipe, stovetop pot roast

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings

Calories 469kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy.
whisk For combining ingredients.
Dutch Oven For stovetop cooking.

Ingredients

1¼ cup (150 g) all-purpose flour
1 tsp (5 g) table salt
1 tsp(2 g) ground black pepper
1 tsp (3 g) garlic powder
1 tsp (3 g) onion powder
¼ cup (60 ml) olive oil divided
1 4-5 lb (1.8-2.3 kg) beef chuck roast
2 medium yellow onions, sliced
3 stalks celery, peeled and quartered
4 cloves garlic, minced or pressed
1 cup (240 ml) dry red wine
5 medium carrots peeled and quartered
2¼ cups (18 oz / 530 ml) low-sodium beef broth
1 bag (24 oz / 680 g) baby potatoes
salt and pepper to taste

Instructions

On a large plate, whisk together the flour, salt, pepper, garlic powder, and onion powder. Dredge the pot roast in the flour mixture, coating all sides evenly.
1¼ cup (150 g) all-purpose flour, 1 tsp (5 g) table salt, 1 tsp(2 g) ground black pepper, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder
In a large Dutch oven or heavy-bottomed pot (6-7 quart / 5.7 - 6.6 L), heat 2 tablespoons (30 ml) of oil over medium heat until it just begins to smoke.
¼ cup (60 ml) olive oil
Place the roast in the hot pan and sear on all sides until browned.
1 4-5 lb (1.8-2.3 kg) beef chuck roast
Remove the pot roast from the pan. Add the remaining oil, then stir in the onions and celery. Cook until the onions soften, then add the garlic and cook for 30 seconds more.
2 medium yellow onions, sliced, 3 stalks celery, peeled and quartered, 4 cloves garlic, minced or pressed
Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up the browned bits from the bottom.
1 cup (240 ml) dry red wine
Return the meat to the pan and top with carrots and beef broth.
5 medium carrots peeled and quartered, 2¼ cups (18 oz / 530 ml) low-sodium beef broth
Cover the pot and reduce the heat to medium-low. Cook for 1 hour.
Add the potatoes to the pot, cover, and continue simmering until the beef is tender, about 1 to 2 more hours. The roast is done when two forks can easily pull the meat apart. Cooking times may vary depending on the temperature of the meat, your stove, and the size of the roast.
1 bag (24 oz / 680 g) baby potatoes

Notes

Use a 5.7–6.6 L (6–7 quart) Dutch oven for best results.
Bring the roast out of the fridge an hour before cooking for more even heat.
A dry red wine like Syrah or Cabernet gives the deepest flavor.
If you don’t cook with wine, swap in beef broth or apple cider.
Baby potatoes can turn soft if frozen, so store leftovers in the fridge instead.
For a gluten-free version, use cornstarch instead of flour to coat the roast.
Cooking time depends on roast size. It’s ready when it pulls apart easily with two forks.
Fresh herbs like rosemary or parsley add brightness at the end but aren’t required.

For optimal outcomes when preparing this classic stovetop pot roast, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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