10 Clove Stove Top Roast
Experience the rich, savory depth of the "10 Clove Stove Top Roast," a hearty and aromatic one-pot meal perfect for cozy dinners or special occasions. This recipe features a tender beef chuck roast slow-simmered on the stovetop with ten whole garlic cloves, caramelized onions, and hearty vegetables like carrots and celery, all infused with the earthy flavors of dried thyme and rosemary. The dish is finished with a velvety homemade gravy that's thickened to perfection right in the same pot. Ready in just 15 minutes of prep and cooked low and slow for ultimate tenderness, this no-oven-required pot roast is a flavorful, fuss-free comfort food classic. Serve it with the fragrant vegetables, a drizzle of rich gravy, and a sprinkle of fresh parsley for an elegant yet comforting meal that will impress every palate.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 10 garlic cloves
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 3 cups beef stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Season the beef chuck roast evenly with the salt and black pepper on all sides. Let it rest at room temperature for 10 minutes.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, sear the beef roast on all sides (2-3 minutes per side) until well-browned. Remove the roast and set aside.
Peel and gently smash the garlic cloves. Slice the onion into thick wedges. Chop the carrots and celery into large chunks.
In the same pot, lower the heat to medium and add the garlic cloves. Sauté for 1-2 minutes until fragrant, then add the onion, carrots, and celery. Sauté for another 5 minutes until the vegetables are slightly softened.
Return the seared roast to the pot, nestling it among the vegetables. Pour in the beef stock, ensuring the liquid comes halfway up the sides of the roast. Add the dried thyme, dried rosemary, and bay leaves.
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and allow the roast to cook for 2.5 to 3 hours, turning the roast every hour, until the meat is fork-tender.
Once cooked, remove the roast and vegetables from the pot. Discard the bay leaves. Skim off excess fat from the cooking liquid, if necessary.
In a small bowl, whisk together the flour and water until smooth. Gradually stir this mixture into the pot's cooking liquid to thicken it into a gravy. Simmer for 5-7 minutes, stirring frequently, until the gravy has thickened to your desired consistency.
Slice the roast into thick pieces and serve with the cooked vegetables. Drizzle with the gravy and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
3975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8434 mg | 367% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 17.4 g | ||
| Protein | 261.4 g | 523% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 5377 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
