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Stove Top Beef Pot Roast

This is how my Mother taught me to make a Pot Roast with vegetables.  It is all done on the stovetop. 
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 To 5

Ingredients
  

  • 1 pounds 2 1/2 to 3-pound beef chuck roast
  • 1 Cup AP flour
  • Salt and pepper
  • 4 Large carrots peeled and cut in 1 inch pieces
  • 4 Large potatoes can be gold, red, or russet. Peel and cut in 2 inch pieces.
  • 1 Large yellow onion sliced
  • 2 Poblano peppers
  • 5 Whole pods of garlic
  • 3-4 Cups Water or beef broth
  • 2-3 Tbs Vegetable oil
  • 2 tsp Fresh thyme leaves optional

Garnish: fresh minced parsley or chives

Instructions
 

  • Use a 6-7 quart heavy pot. Salt and pepper the roast liberally. Add flour to a gallon plastic bag. Place the seasoned roast in same bag and seal. Turn bag over several times to coat roast completely in flour.
  • On medium-high heat add 2 tablespoons of oil to the pot to brown the roast. Shake excess flour off roast, brown on all sides.
  • Once roast is browned, add 3-4 cups of broth. DO NOT cover the roast with broth. Add poblano peppers, onion, garlic and thyme. Bring to a simmer and cover. Cook on low heat for 1 hour, then turn the roast to the other side. Cook for 45 minutes to 1 hour covered.
  • Remove the Poblano peppers. Add the carrots and potatoes, cover and bring back to a simmer. Cook until vegetables are fork tender, 15-25 minutes.
  • Remove the roast to a platter and vegetables to a bowl. Slice the meat and serve with vegetables. Garnish with fresh minced parsley or chives.

Video

Keyword Dinner, Entree, Roast, Supper