McPhersonSentinel - McPherson, KS
  • Main dish recipe: Stovetop Pot Roast

  • Stovetop Pot Roast
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  • Ingredients
    * 1 boneless beef chuck roast (3 to 4 pounds)
    * 2 to 3 garlic cloves, sliced
    * 2 tablespoons olive oil
    * 1 large onion, cut into 1/2-inch slices
    * 3 celery ribs, cut into 1/2-inch slices
    * 2 medium turnips, peeled and cut into chunks
    * 4 cups water
    * 2 teaspoons beef bouillon granules
    * 4 medium potatoes, peeled and quartered
    * 1 pound carrots, cut into chunks
    * 1/2 pound fresh green beans, trimmed
    * 1/2 pound sliced fresh mushrooms
    * 3 tablespoons cornstarch
    * 1/4 cup cold water
    * Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
    * Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
    * Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.
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