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Stovetop Beef Pot Roast!
Hey Guys! Welcome back to Jackie’s Southern Soul. In today’s video I’m cooking Stovetop Pot Roast. Although it’s super convenient to cook my beef roasts in the oven or in a crockpot I wanted to take y’all back old school today. Stovetop Pot Roast cooking takes me back to a time when I was just learning how to cook from my Mother. I can remember just like it was yesterday how she thought me and my Sisters how to brown the roast first to seal in the juices before you cooked it. I also remember the time when I was flipping the roast over and it fell into the frying pan to hard and the hot butter splashed on my chest giving me a few burns. Luckily they healed and the scars went away but I’m super careful each time I flip a roast.
I love for my pot roast to be super flavorful this is why I added all of the goodness to this roast in this video. I hope you enjoy the video and I hope you’ll give my recipe a try.
Stovetop Pot Roast:
1 Beef Roast cleaned (the size of your choice, the roast should be at room temperature)
1 Can Campbell’s French Onion Soup
2 Cans Campbell’s Beef Consume or
2 Tablespoons Beef Bouillon
1 Medium Onion, sliced
2 Ribs Celery, sliced
3 or 4 Large Russet Potatoes, washed peeled and cut in whatever size you like.
6 to 7 Cans of Water, use the French Onion Soup Can
1 Stick Irish Butter
1 Tablespoon Minced Garlic
1 Teaspoon Accent
1 Teaspoon Tony Chachere’s Creole Seasoning
1/2 Teaspoon Black Pepper
1 Teaspoon Rubbed Sage
In a large boiler pot melt the stick of butter. Once it’s clarified, all of the cream has cooked off, add garlic. Let it simmer momentarily. Add the roast and gently brown both sides.
Once the roast is the color that you like add the soup then the water. Make sure that the water level is just over the roast.
YOU DO NOT NEED A POT FULL OF WATER!
Next add all of the remaining spices giving the pot a stir.
Next add the onion and celery. Give it a taste and add whatever you think would enhance the flavor. Place the lid on the pot and cook for 1 hour on medium heat. You don’t want a fast rolling boil. You want slow rolling heat so you won’t cook the roast to fast and cook off all of the liquid.
After the first hour check the liquid. You should still have plenty at this time.
After the second hour check your liquid again. As long as you don’t have the burner too high your liquid should still be fine.
During the last hour of cooking check the liquid and add your potatoes.
Cook for another hour for a total cooking time of about 3 hrs. 45 minutes.
To make your thickener add 4 to 5 teaspoons of flour and 1 1/2 cups of water to a jar with a lid. Be sure to close it tightly. Now shake the daylights out of the jar to mix the flour and water together. Pour slowly into the hot roast liquid and whisk vigorously, trying to prevent lumps. If yours turn out like mine did with lumps, no worries strain them out with a small strainer and carry on. Once your gravy is done you are ready to eat.
Serve with rice or mashed potatoes works perfectly!
Enjoy!
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HOW TO MAKE THE PERFECT POT ROAST | INSTANT POT | BEGINNER FRIENDLY RECIPE
Nothing beats coming home from church on a Sunday to a house filled with the aroma of a delicious Pot Roast! My mom would set it on low before we left and by the time we were back, it was READY to serve! Check out this classic and comforting recipe for yourself! #potroast #beefpotroast #instantpot
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INSTANT POT:
TONGS SET:
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 4 to 6 Prep Time: 15 Mins Cook Time: 1 Hr to 1 Hr 30 Mins
- 3Lb Beef Chuck Roast
- 2 Tbsp Olive Oil
- Canola Oil
- 3 Sliced Carrots, Peeled
- 1 Large Onion, Chopped
- 2 Stalks of Celery, Chopped
- 6 to 8 Baby Red Potatoes, Halved
- 1 Tsp Minced Garlic
- 1/2 Cup Red Wine ( Cabernet ) ( Beef/ Veggie/ Chicken Broth can be used in its place!)
- 2 Cups Beef Broth
- 2 Tbsp Onion Powder
- 2 Tbsp Garlic Powder
- 1 Tsp Black Pepper
- 2-3 Tbsp Cajun Seasoning
- Paprika (Optional)
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Tomato Paste
- 1 to 2 Bay Leaves
- Dried Parsley (Optional)
- 2 Sprigs of Thyme or 1 Tsp Dried Thyme
- Salt to Taste
- 2 Tbsp Cornstarch + 2 Tbsp Beef Broth
TO MAKE QUICK GRAVY:
- Take a 1 to 2 cups of the juices from the pot and place it in a microwave safe bowl.
- Add a pinch of salt if needed and 1 to 2 Tsp Cornstarch and mix.
- Microwave for 30- 60 seconds in ten minute intervals until thickened and serve.
Perfect Pot Roast Recipe on the Stove Top
Here's a perfect pot roast recipe you can cook on the stove top that is super simple and tastes fantastic. My mama likes a boneless chuck roast and prefers a beef bouillon paste for seasoning the roast, but any seasoning rub will work. Throw your chuck roast in a pot on the stove and it practically cooks itself. If you've ever wondered how to cook the perfect pot roast, look no farther
than this recipe.
More details and a printable copy of this pot roast recipe can be found at
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What you need for this Pot Roast Recipe
BONELESS CHUCK ROAST
SEASONING RUB
How to Cook a Perfect Pot Roast on the Stove Top
Buy a roast with some fat in it. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better.
For a stove top roast preparation, use a pot with a tight fitting lid and a heavy bottom.
Season the roast generously with salt, pepper, and whatever seasonings you like. A beef bouillon paste like my mama uses in the video is delicious.
Place the pot on the stove with just a few spoonfuls of water in the bottom and add the roast.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Check the roast periodically.
The beef will release it's flavors and cook in it's own juices.
Once the roast cooks out it's juices, it will begin to reduce.
About an hour into cooking, turn the roast.
Continue cooking until the roast cooks down to it's grease and drippings.
Remove the lid, raise the heat to medium, and brown the meat a final time in it's grease.
Remove meat from the pot.
Want Gravy?
To make beef gravy from the drippings, add a bit of flour and mix well over medium heat. Stir for about
1 minute until the flour and fat are well incorporated and the flour gets a bit of color. Raise the temperature and stir in broth or water and continue
stirring until the mixture begins to boil and thicken, and extra salt and seasoning as desired and pour into a gravy bowl.
And that's it!
Give this easy pot roast recipe a try and let me know what you think, and bon appétit!
Boston Butt Roast in the Crockpot Mississippi Style ????️????????
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