STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS

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Stove Top Pot Roast With Gravy, Potatoes and Carrots image

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

Provided by tabasco0697

Categories     One Dish Meal

Time 4h10m

Yield 5 oz, 4 serving(s)

Number Of Ingredients 13

2 -3 lbs sirloin tip roast
24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
3 russet potatoes (peeled and quartered)
1 (16 ounce) bag baby carrots
1 vidalia onion (quartered)
1 garlic clove (sliced)
2 stalks celery (cut in half)
3 tablespoons minute tapioca
1 teaspoon garlic powder (divided)
1 teaspoon onion powder (divided)
1 teaspoon crushed rosemary (divided)
1 teaspoon paul prudhomme meat magic seasoning salt (divided)
3 1/2 tablespoons extra virgin olive oil

Steps:

  • Pour all seasoning in a small bowl and mix well. Season meat on both sides.
  • Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
  • 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.
  • 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.

Nutrition Facts : Calories 334.8, Fat 12.6, SaturatedFat 1.9, Sodium 795.3, Carbohydrate 50.9, Fiber 7.8, Sugar 14.5, Protein 6.6

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