Stove Top Pot Roast With Gravy, Potatoes and Carrots

READY IN: 4hrs 10mins
Recipe by tabasco0697

Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes

Top Review by penney1

This is the most tasty, moist and tender (and easiest to make) pot roast I've ever tasted. I made this for a small family dinner and my 95 lb Sister-In-Law ate 2 huge full plates. Everyone said great things about dinner and were still talking about it 2 hours later when they all left. I'll be using this recipe often since we like doing the whole "Sunday Dinner" thing after Church.

Ingredients Nutrition

Directions

  1. Pour all seasoning in a small bowl and mix well. Season meat on both sides.
  2. Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
  3. Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
  4. Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

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