Description

This Ultimate Stovetop Pot Roast Recipe delivers old-fashioned comfort with tender, flavorful beef cooked slowly on the stovetop. Using a 14-pound chuck roast seared to perfection and then simmered with aromatic onions, garlic, mushrooms, diced tomatoes, bay leaves, and brown sugar, this hearty meal takes about 3.75 hours to develop deep, rich flavors. Perfect for a family dinner, it yields 8 generous servings of melt-in-your-mouth pot roast with a savory gravy.

Ingredients

Scale

Meat

14 pounds chuck roast

Vegetables

1 cup sliced onion
4 ounces mushrooms (1 can)
14 ounces diced tomatoes
2 bay leaves

Seasonings & Others

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)
3/4 cup brown sugar

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Instructions

Prepare the Roast: Pat the 14-pound chuck roast dry thoroughly with paper towels. Generously season all sides of the roast with salt and black pepper to enhance the natural flavors.
Sear the Roast: Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Carefully place the seasoned roast into the pot and sear for about 4-5 minutes on each side until a beautiful brown crust forms. This browning develops rich flavor and seals in juices.
Sauté Aromatics: Remove the browned roast from the pot and set aside. In the same pot, add 1 cup sliced onion and 1 teaspoon minced garlic. Sauté for 3-4 minutes until the onions become translucent and fragrant.
Add Flavorings: Stir in 14 ounces of diced tomatoes, 2 bay leaves, 3/4 cup brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything thoroughly to create a savory sauce base.
Combine Ingredients: Return the seared roast to the pot atop the tomato mixture. Spread 4 ounces of canned mushrooms evenly on top of the roast.
Simmer Slowly: Cover the Dutch oven and reduce the heat to low. Let the roast gently simmer for about 3 hours, allowing the flavors to meld and the meat to become tender.
Check Doneness: After 3 hours, use a meat thermometer to ensure the roast’s internal temperature has reached at least 190°F for optimum tenderness and safety.
Rest and Serve: Remove the roast from the pot and let it rest for 10-15 minutes before slicing. Serve with the rich gravy and vegetables accumulated in the pot for a comforting meal.

Notes

Using a Dutch oven or heavy-bottomed pot is essential to evenly distribute heat during the long simmer.
Adjust seasoning to taste before serving; you can add more salt or pepper as needed.
For extra depth, consider adding a splash of red wine or beef broth along with the tomatoes during step 4.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Allowing the meat to rest after cooking helps the juices redistribute for a juicier slice.