Good, old-fashioned pot roast prepared on top of the stove!

Linda

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Recipe Summary

prep:
25 mins
cook:
3 hrs
additional:
10 mins
total:
3 hrs 35 mins
Servings:
10
Yield:
1 pot roast
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.

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  • When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Nutrition Facts

388 calories; protein 28.1g; carbohydrates 10.1g; fat 23.6g; cholesterol 88.4mg; sodium 390.5mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2006
I made a few changes but this was wonderful! First I seasoned the flour with salt pepper garlic and onion powders parsley and oregano prior to dredging to give the meat some more flavor. I also added some minced garlic to the oil for a few minutes before putting the meat in. Then I doubled the amount of broth and used 48 ounces of beef gravy in place of the red wine. I also used red potatoes instead of celery. There was enough liquid in the pot to completely cover the entire meal. It simmered for 2.5 hours and it was delicious! The meat just fell apart and the potatoes and carrots had an amazing flavor! I served it with a side of fresh green beans and french bread and this meal just disappeared! This will be added to my permanent cookbook! 5 stars!! Read More
(110)

Most helpful critical review

Rating: 2 stars
01/19/2011
not enough flavor at all for our liking....soooo boring even for a pot roast what was i thinking?! Read More
(7)
66 Ratings
  • 5 star values: 39
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/28/2006
I made a few changes but this was wonderful! First I seasoned the flour with salt pepper garlic and onion powders parsley and oregano prior to dredging to give the meat some more flavor. I also added some minced garlic to the oil for a few minutes before putting the meat in. Then I doubled the amount of broth and used 48 ounces of beef gravy in place of the red wine. I also used red potatoes instead of celery. There was enough liquid in the pot to completely cover the entire meal. It simmered for 2.5 hours and it was delicious! The meat just fell apart and the potatoes and carrots had an amazing flavor! I served it with a side of fresh green beans and french bread and this meal just disappeared! This will be added to my permanent cookbook! 5 stars!! Read More
(110)
Rating: 5 stars
09/22/2008
I made a few changes to this recipe and it was superb! During the searing process, I placed the onions, garlic and a tablespoon of gravy master underneath the roast and then seared all sides. I substituted 1/4 cup of balsamic vinegar (which acts as a natural meat tenderizer) during the searing process, for the wine and excluded the berries. Also, I added the fresh vegetables (baby carrots, sugar snap peas and new potatoes) about an hour before serving- anything earlier and they turned too mushy for my taste. I added fresh mushrooms to the mix and I used olive oil because it is the healthiest of all the oils. Very good I gave this 5 stars! Read More
(68)
Rating: 5 stars
01/01/2007
This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that will benchmark my beef cookery. It was tender, flavorful, moist. I did season simply the flour with salt, pepper, garlic powder before dredging the beef; browned it in a cast iron skillet, added the wine (cabernet sauvignon), and let it simmer for maybe 10 minute or so before adding it all to my electric fry pan with the remaining ingredients. I tasted the broth, thought it lacked "a little something" and decided to add 1/2 tsp of sugar. That, for me, was the missing ingredient, and now the flavors were a melody upon the tongue, sweet, salty, tart. Linda, thank you SOOOO much for this submission. There shall be no other pot roast recipe for me. This one is it! Read More
(51)
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Rating: 5 stars
05/23/2006
Meat turned out super-tender after 3 hours. Subbed potatos for celery though and it came out incredibly. Read More
(22)
Rating: 4 stars
10/30/2007
I thought this was great! Much faster than putting it in a crockpot and just as tasty. I added bay leaves and dried onion flakes and I didn't add the veggies until the last 45min of cooking time - I thought they would be mush after a couple hours. Read More
(16)
Rating: 5 stars
02/09/2008
The best pot roast I've ever made! I used red potatoes instead of celery and doubled the carrots (and added them during the last 45 minutes). The suggestions to season the beef before browning and adding a little sugar to the broth were helpful. Used a flour roux instead of cornstarch to thicken. Read More
(15)
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Rating: 5 stars
11/07/2006
Very good. Much better than the recipe I used to follow for pot roast. I add potatoes and substitute bay leaves for the allspice. Read More
(14)
Rating: 5 stars
01/04/2011
This was very good. Did not have whole allspice berries so substituted a teaspoon of ground allspice and used a red cooking wine ... very good Read More
(14)
Rating: 4 stars
06/19/2011
Eliminate the allspice and add 3 bayleafs some canned tomatoes and a tablespoon of paprika for that traditional North Eastern dish. Read More
(10)
Rating: 2 stars
01/19/2011
not enough flavor at all for our liking....soooo boring even for a pot roast what was i thinking?! Read More
(7)
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