stovetop pot roast

i was planning on doing lamb for easter, but after more RSVPs than expected i realized i couldn’t afford it :/

so here’s a cheaper, easy dish to do for any potluck or gathering 🙂 or even a meal on a cold day.

stovetop pot roast

adapted from allrecipes

prep time: 30 min | total time: 5-6 hours (varies on meat) | serves: 7-10

note: i didn’t have room in the oven so we just had this on the stove all day, a crock pot would work too!

what you need:

  • 1 (3 lb) beef roast
  • 2 tablespoons vegetable oil
  • 1 red onion, chopped
  • 2 tablespoons of dijon mustard
  • 2 cloves garlic – minced
  • 1 tablespoon soy sauce
  • 1 cup dry red wine
  • olive oil
  • some salt, pepper, cayenne to taste
  • 2 cans beef broth
  • 6-8 red potatoes, quartered
  • 1 bag (6-8) carrots, cut into chunks
get it done:
  • marinate the steak in the mustard, garlic, soy, olive oil, cayenne, wine, salt, and pepper. try and set aside overnight. take out of fridge about 1 hour before cooking.
  • heat oil in a pan over medium heat, brown the roast on all sides for about 3 minutes each side
  • put in a large pot and add broth. if it isn’t covering the meat, add water until it’s covered and throw in onions
  • bring to a boil then put it to lowest setting, cover and let it simmer for 2-3 hours, or more depending on size
  • add potatoes, and then carrots in the last hour and half hour, adjust salt, pepper to taste
  • take out when the meat is falling apart when poking it with a fork or tongs
  • when done, allow it to sit for 10-15 minutes before serving.
  • serve hot and with a side of horseradish cream!
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