Stove Top Pot Roast with Gravy Potatoes and Carrots
Transform your weeknight dinner into a comforting classic with this Stove Top Pot Roast with Gravy, Potatoes, and Carrots. Featuring fall-apart tender beef chuck roast, savory gravy, perfectly cooked red potatoes, and sweet carrots, this one-pot recipe is the epitome of hearty, home-cooked bliss. Simmered low and slow on the stove, the roast absorbs the rich flavors of garlic, onion, and Worcestershire sauce, while the vegetables soak up the flavorful broth. A silky homemade gravy ties the dish together, making every bite irresistible. Ready in just over three hours with minimal prep, this family-friendly recipe is perfect for Sunday dinners, meal prep, or special gatherings. Serve with fresh parsley for a touch of brightness, and watch this dish become an instant favorite. Keywords: Stove Top Pot Roast, Beef Chuck Roast, Gravy, Potatoes, Carrots, One-Pot Dinner.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 6 medium red potatoes, quartered
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup water
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the beef chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
Heat the vegetable oil in a large, heavy-duty pot or Dutch oven over medium-high heat.
Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove the roast and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until they begin to soften.
Deglaze the pot by adding 1/2 cup of beef broth while scraping up the browned bits from the bottom of the pot.
Return the roast to the pot, then add the remaining beef broth and Worcestershire sauce. Bring to a simmer.
Lower the heat to low, cover the pot, and let the roast simmer for 2 hours, turning the meat halfway through cooking.
After 2 hours, add the quartered red potatoes and the carrot pieces around the roast. Cover and continue cooking for another 1 hour, or until the meat is tender and the vegetables are cooked through.
Remove the roast and vegetables from the pot and place them on a large serving platter. Cover with foil to keep warm.
To make the gravy, melt the butter in a small bowl, and whisk in the all-purpose flour to form a roux.
Gradually whisk the roux into the pot liquid while continuously stirring. Add the water as needed to adjust the consistency, and simmer for 5-7 minutes until the gravy thickens.
Slice the pot roast, and serve it with the potatoes, carrots, and gravy. Garnish with fresh chopped parsley if desired.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1529 mg | 66% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1649 mg | 35% | |
*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.
