Perfect Pot Roast Recipe on the Stove Top

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Start with a 3-pound boneless chuck roast.

Wash the roast and blot it dry.

Rub a thin layer of bouillon paste over the roast, avoiding added salt.

Place the roast in a heavy-bottomed pan without any oil or butter.

Add a couple of tablespoons of water to the bottom of the pan to get started.

Turn the heat to high for a few minutes until it starts bubbling.

Flip the roast over after lightly browning one side.

Reduce the heat to low and cover the pot.

Check on the juices occasionally, flipping the roast as needed.

After about 40 minutes, check the roast; it should have released a lot of juices.

Continue cooking on low for about an hour and a half, checking periodically.

Once the juices reduce, turn the heat up slightly to medium to brown the roast.

Remove the roast from the pot once browned and tender, cutting it with a butter knife.

Serve the roast on white bread with mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary