Stove Top Pot Roast Recipe

– 2 tablespoons vegetable oil – 1 (3 pound) beef chuck roast – 4 cups water, or as needed – 4 stalks celery, chopped – 4 cloves garlic, crushed – 1 red onion, chopped – 1 tablespoon dried basil – salt and pepper to taste – 6 turnips, peeled and cut into chunk – 6 medium red potatoes, quartered – 6 carrots, peeled and cut into chunk


Heat some oil in a big pot or Dutch oven on medium-high heat. Put the roast in and brown it quickly on all sides.

Next, pour enough water into the pot to cover the roast. Add celery, garlic, onion, basil, salt, and pepper. 

Let it come to a boil, then lower the heat and let it simmer gently for 2 hours and 15 minutes.  

You might need to add more water to make sure the roast stays covered. 

After that time, add turnips and potatoes. Let them simmer with the roast for an extra 15 minutes. 

Then, add carrots and let everything simmer for another 30 minutes, or until the roast is tender enough to easily pull apart with a fork. 

Taste the broth and add more salt and pepper if needed before serving.