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 michael t.

whoever wrote this recipe doesnt know how to give very good instructions. first off you never say if you put a lid on or not during the cooking process. also when you say to "cut the celery in half?" what does that mean? do you mean in 1/2 inch cubes or 1inch cubes ? you really need to edit your recipes if your going to post something .

Ingredients Nutrition


  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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