Stovetop Pot Roast

    3 hours 25 minutes

    This is a great way to treat the tougher cuts of beef, slowly braised on the stove with carrots, celery and garlic.

    60 people made this

    Serves: 10 

    • 1/4 cup olive oil
    • 1 (1 1/2 kg) beef round roast
    • 3 tablespoons flour
    • 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
    • 1/4 teaspoon salt and pepper to taste
    • 1 cup dry red wine
    • 3 cups beef stock
    • 2 tablespoons cornflour dissolved in a small amount of water

    Preparation:25min  ›  Cook:3hours  ›  Ready in:3hours25min 

    1. Heat the oil in a heavy cast iron pot over medium heat. Coat the roast with 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 stock. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
    2. 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 cornflour. Slice the beef and serve with the gravy.

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    Reviews in English (48)


    I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper, garlic and onion powders, parsley, and oregano prior to dredging to give the meat some more flavor. I also added some minced garlic to the oil for a few minutes before putting the meat in. Then, I doubled the amount of broth and used 48 ounces of beef gravy in place of the red wine. I also used red potatoes instead of celery. There was enough liquid in the pot to completely cover the entire meal. It simmered for 2.5 hours and it was delicious! The meat just fell apart and the potatoes and carrots had an amazing flavor! I served it with a side of fresh green beans and french bread and this meal just disappeared! This will be added to my permanent cookbook! 5 stars!!  -  28 Jun 2006  (Review from Allrecipes USA and Canada)


    I made a few changes to this recipe and it was superb! During the searing process, I placed the onions, garlic and a tablespoon of gravy master underneath the roast and then seared all sides. I substituted 1/4 cup of balsamic vinegar (which acts as a natural meat tenderizer) during the searing process, for the wine and excluded the berries. Also, I added the fresh vegetables (baby carrots, sugar snap peas and new potatoes) about an hour before serving- anything earlier and they turned too mushy for my taste. I added fresh mushrooms to the mix and I used olive oil because it is the healthiest of all the oils. Very good I gave this 5 stars!  -  01 Sep 2008  (Review from Allrecipes USA and Canada)


    This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that will benchmark my beef cookery. It was tender, flavorful, moist. I did season simply the flour with salt, pepper, garlic powder before dredging the beef; browned it in a cast iron skillet, added the wine (cabernet sauvignon), and let it simmer for maybe 10 minute or so before adding it all to my electric fry pan with the remaining ingredients. I tasted the broth, thought it lacked "a little something" and decided to add 1/2 tsp of sugar. That, for me, was the missing ingredient, and now the flavors were a melody upon the tongue, sweet, salty, tart. Linda, thank you SOOOO much for this submission. There shall be no other pot roast recipe for me. This one is it!  -  01 Jan 2007  (Review from Allrecipes USA and Canada)