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Stovetop Braised Pot Roast

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PREP TIME
15 min
COOKING TIME
195 min
TOTAL TIME
210 min
SERVINGS
6 servings
Dinner
Stovetop Braised Pot Roast
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3 pound) beef chuck roast
  • 4 cups water, or as needed
  • 4 stalks celery, chopped
  • 4 cloves garlic, crushed
  • 1 red onion, chopped
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 6 turnips, peeled and cut into chunks
  • 6 medium red potatoes, quartered
  • 6 carrots, peeled and cut into chunks
Instructions
1
Preheat the cooking vessel by heating oil over a moderately high heat; introduce the roast and swiftly sear on all sides to achieve a golden crust.
2
Pour in sufficient liquid to submerge the roast, accompanied by celery, garlic, onion, basil, salt, and pepper. Bring the mixture to a rolling boil; subsequently lower the heat to a low simmer for 2 hours and 15 minutes, replenishing the liquid as necessary to maintain an adequate covering.
3
Introduce turnips and potatoes into the pot; continue to simmer for another 15 minutes.
4
Add carrots to the mixture; allow them to cook for 30 minutes, or until the roast can be effortlessly pulled apart with a fork.
5
Season to taste with salt and pepper, if required, before presenting the dish.