STOVETOP POT ROAST

Stovetop Pot Roast image

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
2 to 3 garlic cloves, sliced
2 tablespoons olive oil
1 large onion, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
2 medium turnips, peeled and cut into chunks
4 cups water
2 teaspoons beef bouillon granules
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh green beans, trimmed
1/2 pound sliced fresh mushrooms
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.