Stove Top Pork Pot Roast Recipes

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STOVETOP YANKEE POT ROAST



Stovetop Yankee Pot Roast image

Good, old-fashioned pot roast prepared on top of the stove!

Provided by Linda

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h35m

Yield 10

Number Of Ingredients 12

¼ cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

Steps:

  • Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
  • When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 10.1 g, Cholesterol 88.4 mg, Fat 23.6 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 390.5 mg, Sugar 2.9 g

PORK POT ROAST WITH ROOT VEGETABLES



Pork Pot Roast with Root Vegetables image

Provided by Nancy Fuller

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast
2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces
4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon

Steps:

  • Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
  • Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
  • Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
  • Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

STOVETOP POT ROAST



Stovetop Pot Roast image

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (3 to 4 pounds)
2 to 3 garlic cloves, sliced
2 tablespoons olive oil
1 large onion, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
2 medium turnips, peeled and cut into chunks
4 cups water
2 teaspoons beef bouillon granules
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh green beans, trimmed
1/2 pound sliced fresh mushrooms
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

STOVE TOP POT ROAST



Stove Top Pot Roast image

This is a simple and savory stove top 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.

Provided by sarah

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

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

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

STOVE TOP PORK POT ROAST



Stove Top Pork Pot Roast image

This is how my mother-in-law taught me how to cook a pork roast when I was a new bride - 1959! I have updated it a little. At that time, I didn't know how to boil an egg.

Provided by TXOLDHAM

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs pork roast
2 tablespoons olive oil
salt and pepper
6 garlic cloves, chopped
1 medium onion, chopped
1/2 cup water
1 teaspoon thyme
1 teaspoon sage
1 cup dry red wine
2 tablespoons flour, and enough water to make a paste to thicken the gravy

Steps:

  • Rub the roast all over with thyme, sage and salt and pepper.
  • Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
  • To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
  • If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.

Nutrition Facts : Calories 526.9, Fat 17.2, SaturatedFat 4.4, Cholesterol 234.7, Sodium 200.9, Carbohydrate 5.8, Fiber 0.5, Sugar 1.1, Protein 75.5

PORK POT ROAST



Pork Pot Roast image

Provided by A Family Feast

Categories     entree

Time 3h30m

Number Of Ingredients 16

2 quarts chicken stock or vegetable broth, homemade if possible
4-5-pound pork butt
1-2 teaspoons kosher salt
1/2 -1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, peeled and cut into eight pieces
1 large celery stalk cut into eight pieces
2 tablespoons tomato paste
½ bunch flat leaf parsley, wrapped with twine for easy removal
1 pound carrots, peeled and cut into large slices on the bias
2 pounds little potatoes, left whole
1 large red onion cut into eight pieces
1 pound fresh green beans
6 tablespoons butter
10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)

Steps:

  • Preheat oven to 350 degrees F.
  • Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
  • Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
  • Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
  • Add the onion, celery and tomato paste and cook for three minutes, stirring often.
  • Add pork back in along with hot stock and the parsley.
  • Cover and place in the oven for two hours.
  • While the roast is cooking, prepare the vegetables and make the roux.
  • To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
  • After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
  • With an immersion blender, puree the liquid, onion and celery.
  • Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
  • Remove from oven and add the green beans. Cover and cook 20 more minutes.
  • Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
  • Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
  • Slice the pork against the grain into thick slices and serve with the vegetables and gravy.

Nutrition Facts : ServingSize 1 Portion, Calories 725 calories, Sugar 13.7 g, Sodium 870.7 mg, Fat 26 g, SaturatedFat 10.3 g, TransFat 0.1 g, Carbohydrate 51.9 g, Fiber 7.9 g, Protein 69.2 g, Cholesterol 190.7 mg

EASY STOVETOP POT ROAST WITH VEGETABLES



Easy Stovetop Pot Roast With Vegetables image

Enjoy an easy-to-make pot roast that is simmered on the stovetop with onion soup mix, potatoes, and carrots.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h

Yield 8

Number Of Ingredients 9

2 tablespoons vegetable oil
3- to 4-pound pot roast
1 can (10 3/4 ounces) condensed cream of mushroom soup (undiluted)
1 envelope dry onion soup mix
1 to 2 cups water (or low sodium beef stock )
6 medium potatoes (peeled and quartered)
6 carrots (sliced into 2-inch pieces)
2 tablespoons all-purpose flour
1/4 cup cold water

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or stockpot, heat the oil over medium-high heat.
  • Brown the roast in the vegetable oil.
  • Remove the roast and set aside.
  • Pour the oil out of the pan. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.
  • Return the roast to the pan. Reduce the heat to low.
  • Cover and simmer for 2 hours, turning roast occasionally.
  • Add the potatoes and carrots. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.
  • Remove the meat and vegetables to a serving platter and keep warm.
  • In a small bowl, mix the flour and water together.
  • Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.
  • Spoon the thickened sauce over the pot roast and potatoes.

Nutrition Facts : Calories 922 kcal, Carbohydrate 40 g, Cholesterol 275 mg, Fiber 5 g, Protein 74 g, SaturatedFat 18 g, Sodium 824 mg, Sugar 5 g, Fat 50 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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