“Easy Stovetop Pot Roast”

Wintertime just screams comfort food for dinner. Even though we’ve had a tease of Spring in the past few days, it is still February. So when I think of comfort food, nothing takes away the winter chill and warms the tummy better than a good old-fashioned pot roast. But wouldn’t you like to create a flavorful tender roast without the hassle of browning first and putting your meat in the oven. Well try Easy Stovetop Pot Roast. Just one pot and dinner is served. This recipe will amaze and become a go-to recipe for pot roast.

Easy Stovetop Pot Roast is just that. Choose a well-marbled beef chuck roast because it’s the most flavorful and tender. Also choose a roast that’s at least 1 1/2  to 2 inches thick. Place your pot roast in a Dutch oven or large pot. Cover with water just to top of meat and add all your seasonings. Bring roast to boil, reduce the heat, cover and simmer. Check on roast occasionally to ensure meat is not sticking and enough water. In three hours, you’ll have the most tender delicious pot roast ever. Add in vegetables if you desire or thicken braising liquid to make gravy.

Easy Stovetop Pot Roast

This recipe is a perfect do ahead meal and I make  quite often. Cook your roast one night, reheat the next night and add vegetables. If you’re following my food blog then you know my recipes have been shared with family and friends. This one is no different so share some down home comfort food, Easy Stovetop Pot Roast. Share if you make this recipe or have a favorite recipe of your own.

Easy Stovetop Pot Roast

3 to 4 pound Beef Chuck Roast

1 package Good Seasons Italian Salad Dressing Mix

2 garlic cloves, chopped

1 medium yellow onion, quartered

2 bay leaves

8 – 10 black peppercorns

2 T. soy sauce

Water

Carrots, Potatoes, optional

In a 5 – 6 quart Dutch oven, place pot roast, dressing mix, garlic, onion bay leaves, peppercorns, and soy sauce.

Cover roast with water just to top of meat. Cover, bring to boil, reducing heat to simmer on stovetop for approximately 3 hours or until meat is tender. Add carrots and potatoes if desired.

Note: If you’re not using carrots and potatoes, remove roast to platter and thicken braising liquid with a small amount of flour to make gravy, if desired.