Stove Top Pot Roast

Recipe
Written By Chyanne Rohrer

I grew up eating mostly European dishes, specifically Italian cuisine. While I loved eating Italian food, it was always a treat going to a friends house who’s mom would make American dishes. Some of the dishes such as casseroles, pot roast, meat loaf, brussels sprouts, soups and stews to name a few, always satisfied something in me. I love a good, hearty, southern inspired dish. As I became an adult after moving out, I found myself researching recipes searching for those flavors.

Many of the recipes I found require a cast iron Dutch oven, which can cost anywhere from $40-$500 dollars. I don’t believe you need expensive tools to eat well so my recipe can be made in a normal pot on the stove top. I have been working on this recipe for some time, getting the measurements just right so each time it comes out perfect each and everytime. Here’s how I make my pot-roast.

Spices

  • Bay leaf

  • Rosemary

  • Thyme

  • Onion powder

  • Garlic Powder

  • Smoked Paprika

  • Salt & Pepper

What You Need

  • Chuck Roast

  • Beef broth (I like to use bone broth as well)

  • Carrot

  • Onion

  • Celery

  • Garlic

  • 1 small (6 oz) can of tomato paste

  • Red Wine - I use 1 small single size bottle (brand/type does not matter; which ever wine you prefer) I always use Cabernet Sauvignon

What You Do

  1. Tenderize your meat and season it with the spices.

  2. Place your chuck roast in the pot and start browning each side. Remove meat from dish and set aside.

  3. Cook onions in the same pot, using all the the seasoning from the meat. I like to add more seasoning to this step.

  4. After a few minutes, add your garlic and mix well.

  5. Mix in your tomato paste (I use maybe 2/3 of the can).

  6. Once onion, garlic and tomato paste is mixed, slowly add in your wine and combine. Reduce to medium low heat.

  7. Place your meat back into the dish and add beef broth. Cook for sometime, stirring every so often to keep from burning. You want the meat to soak up all those flavors so it’s going to cook until it is nearly pulling easily. I usually cook it for 1 1/2 - 2 hours.

  8. Once your meat is nearly ready, add in your carrots and vegetables. Cook until carrots are soft and meat is easy to pull apart.

  9. I like to plate my pot roast on top of a bed of home made mashed potatoes.

Chyanne Rohrer
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