Learn how to cook pot roast with this simple and savory stovetop pot roast made with turnips, carrots, and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Ingredients
- vegetable oil: 2 Tbsp
- beef chuck roast: 1 piece (3 pound)
- water: 4 cups (or as needed)
- stalks celery: 4 piece (chopped)
- garlic: 4 clove (crushed)
- red onion: 1 piece (chopped)
- basil: 1 Tbsp (dried)
- salt and pepper: (to taste)
- turnips, peeled and cut into chunks: 6 piece
- medium red potatoes, quartered: 6 piece
- carrots, peeled and cut into chunks: 6 piece
Metric Conversion
Stages of cooking
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Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Add turnips and potatoes; simmer for an additional 15 minutes. Dotdash Meredith Food Studios
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Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Dotdash Meredith Food Studios
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Season to taste with salt and pepper if needed before serving. DOTDASH MEREDITH FOOD STUDIOS
