Stove Top 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
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Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.
- Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.
- Add turnips and potatoes; simmer for an additional 15 minutes.
- Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.
- Season to taste with salt and pepper if needed before serving.
Source
Original recipe: View Original
