I have been making this Stove Top Chuck Roast recipe for at least 40 years. It is easy and basically the roast and vegetables are cooked in a gravy that the roast makes because of the flour coating at the beginning and the tablespoon of flour you add after the roast has browned and before you add your beef broth.
A pot roast is always my go to for a Sunday dinner with friends. Probably because I grew up with Mom cooking a pot roast on Sunday. For some reason I started cooking the roast on the stove top and this Stove Top Chuck Roast rapidly became a favorite. Honestly, this recipe is beyond easy too. After you get everything in the pot, you can just leave it simmering on the stove for hours with an occasional check in.
Stove Top Chuck Roast – the Best!
I find a chuck roast is the best roast for a delicious pot roast. The chuck has lots of marbling, a requirement for a flavorful, tender roast. This link will explain the difference between a chuck roast and a rump roast, another popular roast. https://difference.guru/difference-between-rump-roast-and-chuck-roast/
My Homemade Dinner Rolls are Essential for the Stove Top Chuck Roast so you can sop up the gravy! Here’s the link for my easy, delicious homemade dinner rolls: https://the2spoons.com/my-best-dinner-rolls-yet/
Stove Top Chuck Roast – the Best!
Ok, here’s the recipe! Hope you like this style of cooking a pot roast as much as I do. It really is so delicious and so very, very easy!
Stove Top Chuck Roast
Ingredients
- 1 2 lb Chuck Roast, I used boneless
- salt and pepper to season the roast
- flour for coating the roast, and thickening broth
- 1 onion, sliced
- 4-6 carrots, left whole or in half
- 2-3 large potatoes, quartered
- 10-12 button mushrooms, sliced (if they are small you can leave them whole)
- oil for browning the roast and sauteeing the onions and mushrooms
- 5-6 cups beef stock
- 3-4 sprigs fresh thyme, or 1 crushed dried thyme
Instructions
- I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it. Season your roast on both sides with salt and pepper. Then coat each side with flour pressing the flour in so it flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high. Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside. When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps. Return your roast to the thickend beef stock and top with your onions and mushrooms. Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot. Slowly simmer your roast for about 2 hours or longer until almost fork tender. At that point, check for salt and pepper and add your quartered potatoes and carrots. Other than the initial salt and pepper, I don’t add additional until cooked through becasue the beef stock can sometimes be salty and you don’t want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender. Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.
