Ultimate Stovetop Pot Roast Recipe: Old-Fashioned Comfort in 3.5 Hours
This pot roast is a comforting classic! Rich flavors and tender meat come together in just 3.5 hours, perfect for family gatherings.
Servings: 8 servings
Ingredients
For the Pot Roast:
- 14 pounds chuck roast
- 2 tablespoons vegetable oil
- 1 cup sliced onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 14 ounces diced tomatoes
- 2 bay leaves
- 3/4 cup brown sugar
- 4 ounces mushrooms (1 can)
For Seasoning:
- salt and pepper to taste
Instructions
Instructions:
- Start by patting your 14-pound chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Carefully place the seasoned roast into the pot. Sear on all sides for about 4-5 minutes until it develops a beautiful brown crust.
- Once browned, remove the roast from the pot and set it aside. In the same pot, add 1 cup of sliced onion and 1 teaspoon of minced garlic. Sauté for about 3-4 minutes until the onions become translucent.
- Stir in 14 ounces of diced tomatoes, 2 bay leaves, 3/4 cup of brown sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to combine.
- Place the seared roast back into the pot, then add the 4 ounces of mushrooms on top.
- Cover the Dutch oven and reduce the heat to low. Allow the roast to simmer gently for about 3 hours.
- After 3 hours, check for doneness using a meat thermometer. The internal temperature should reach at least 190°F.
- Once done, remove the roast and let it rest for 10-15 minutes before slicing. Serve with the rich gravy and vegetables.
Equipment
- Large Dutch oven
- Wooden Spoon
- Meat thermometer
- Cutting Board
- Chef’s knife
Notes
- For added flavor, consider adding root vegetables like carrots and potatoes.
- Leftovers can be stored in an airtight container for up to three days.
- Rewarm gently with a splash of broth to retain moisture.