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Stove Top Pot Roast
September 20, 2009

This was the most aromatic and delicious dish I have ever made! I did change a lot around, though, and am so happy that I did. I also added beef stock, molasses, worcestershire and extremely healthy "splashes" of red wine. I used a great deal of sea salt and fresh cracked pepper to season the roast. Then, I chose to use 3 tbsp of olive oil and put a really hard sear on the beef so that all those yummy juices were sealed in. I added the onion to the oil and cooked for about 4-5 minutes, then the garlic for about 2 minutes, so some nice carmelization could add texture and depth of flavor. I used about 3 parts beef stock to 1 part water until I covered the roast, and then added some Worcestershire and a good dose of red wine (I used a Zinfandel). Once it came to a boil and I reduced heat to a simmer, I also added 2 bay leaves and the stems from the fresh parsley that I add later in the recipe. When I added the potatoes, I doused the stew in wine again. And again when I added the carrots. Once I turned off the heat, I chopped up from some fresh Italian parsley and basil and added them, along with salt and pepper. Fresh herbs retain their flavor best if added at the end of cooking. Finally, I removed the roast and tore it into chunks, then I added it all back to the pot and cooked another 10 minutes just to really add to the tenderness of the beef. It was just so wonderful!! In fact, I found myself in there picking at the potatoes again and it's 7am! :)

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