Stovetop Pot Roast
If you’re into Pot Roast you won’t cook any other recipe after trying this one. Seriously! A one pot stovetop meal with little prep and 5 hours undisturbed cooking. The meat is beyond juicy, and vegetables so savory delicious with just a bit of carrot sweetness. I love the seasonings used in the Mississippi Pot Roast Recipe. So, I’ve duplicated to some degree. I’m not sure why but cooking stovetop makes it so much easier. Here’s an oven version but this stovetop is so much more. It just can’t be beat. Delicious enough to serve a holiday crowd without apology!
Recipe
High heat oil
3 Pound chuck roast
1/4 Cup water
1 Large yellow onion-half and slice across
8 Pepperoncini peppers-sliced and stems removed (seeds in the peppers will add heat to the dish-add to taste)
Au Jus packet
Ranch Dressing packet
2 Pounds carrots-peeled and trim ends
4 Pounds russet potatoes-peeled and cut into cubes or chunks per photograph
1/4 Cup butter
Ground pepper
Rub inside bottom and sides of a heavy dutch oven (or heavy bottomed pot) with oil. Heat over medium/high heat and add meat to brown. Turn meat to avoid burning. Once browned on both sides add 1/4 cup water under the meat. This cools the surface to avoid burning the meat surface closest to the burner. Turn burner to low.
Whisk together the packet contents and sprinkle 2/3 of the mixture over the top surface of the meat. Rub over surface evenly with the back of a spoon.
Sprinkle the meat with onion and peppers. Cover the pot with a lid and roast on low burner heat for 2 1/2 hours. The onion and the peppers will cook up and not be visible by the time the roast is done.
After 2 1/2 hours add the carrots over the top and along side the meat. Cover with lid again and continue cooking on low.
After an hour add the potatoes over the top of everything. There will be lots of liquid from the meat at this point. No need to add more liquid to cover potatoes. The cooking on low will steam the potatoes not in liquid.
After adding the potatoes sprinkle over the top the remaining packet ingredients. Add ground pepper to the top of the potatoes. Cut the butter into pieces and add over potatoes too. Cover and continue cooking for another hour to hour-an-a half until potatoes are fork tender.
Remove ingredients to a platter. The meat may break into pieces. This is not unusual. The remaining drippings/liqud can be used as a gravy as is or you can add thickening if you desire.
To thicken: In a separate measuring cup add 2 T of cornstarch to a cup of cool water. Stir until the cornstarch is smooth and mixed well, no lumps. To the liquid in the pot add a little (not all) thickening and bring liquid to a simmer. If not thick enough add a little more thickening until you reach desired consistency. Salt is unlikely needed. Pepper as desired.