Perfect Stove Top Pot Roast
ID: 9fe6c926...
A fool-proof, tender pot roast recipe cooked entirely on the stove top in a heavy pot. Seasoned simply with beef bouillon paste and slow-simmered in its own rich juices, this chuck roast turns out incredibly tender and flavorful.
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🍳 Cooking Flow
Rinse the chuck roast, pat dry, and rub all over with beef bouillon paste. → Place in a heavy pot with 1-2 tablespoons of water, sizzle on high heat for 2 minutes, then flip. → Cover with a tight lid, reduce heat to low, and simmer for 2 hours, flipping occasionally. → Once the liquid reduces completely to grease, sear both sides on medium heat for a final browning.
Cooking Steps
Brief Cooking Order
Rinse the chuck roast, pat dry, and rub all over with beef bouillon paste. → Place in a heavy pot with 1-2 tablespoons of water, sizzle on high heat for 2 minutes, then flip. → Cover with a tight lid, reduce heat to low, and simmer for 2 hours, flipping occasionally. → Once the liquid reduces completely to grease, sear both sides on medium heat for a final browning.
Introduction
A fool-proof, tender pot roast recipe cooked entirely on the stove top in a heavy pot. Seasoned simply with beef bouillon paste and slow-simmered in its own rich juices, this chuck roast turns out incredibly tender and flavorful.
Step 1
Rinse the chuck roast under cold water and pat it dry with paper towels.
Step 2
Rub a thin, even layer of beef bouillon paste over all sides of the roast. Do not add any extra salt.
Step 3
Place the seasoned roast directly into a cold, dry, heavy-bottomed pot.
Step 4
Add about 1 to 2 tablespoons of water to the bottom of the pot around the edges of the meat to help start the steam.
Step 5
Turn the heat to high. Sizzle the roast for about 2 minutes to lightly brown the bottom, then flip it over to sear the other side.
Ingredients List
Important Notes
Always choose a chuck roast with good fat marbling; the marbling is essential for keeping the roast tender and juicy.
Use a heavy-bottomed pot with a tight-fitting lid to retain the steam. Do not use a thin pot, as the meat may burn easily.
There is no need to add oil or butter to the pot, as the roast will cook in its own rendering fat.
Optionally, you can use the remaining grease and drippings in the pot to make gravy by adding flour and water or broth.
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