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Chuck Roast Cooked on the Stove
Skip the oven and cook this delicious roast right on your stove top.
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 6
Calories 446 kcal
Ingredients
- 2-1/2 lb. boneless chuck pot roast
- salt and pepper
- 2 tablespoons olive oil divided
- 1 large onion diced
- 1 small carrot sliced into thin pieces
- 4 cloves garlic minced
- 1 cup dry red wine cabernet sauvignon works well
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2-1/2 cups beef broth
- 1 teaspoon dried leaf thyme
- 1 tablespoon dried rosemary
- 2 large potatoes peeled and quartered
- 3 small carrots cut into 3-inch pieces, halved lengthwise
Instructions
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Use a deep skillet with a lid or a medium-sized pot with a lid.
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Sprinkle salt and pepper over both sides of the roast.
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Brown roast on all sides in 1 tablespoon of olive oil.
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Remove roast from the pan and add the additional 1 tablespoon of olive oil to the pan.
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Place the onions, garlic, and carrot pieces in the pan and cook until tender.
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Sprinkle vegetables with a little salt, rosemary, and thyme
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Add the red wine to the pan and bring to a light boil.
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Cook for about 1 minute or until wine is slightly reduced.
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Add the beef broth, brown sugar and tomato paste to the pan and mix through.
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Add the roast back to the pan and bring back to a light boil.
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Cover; reduce heat to a low simmer and let cook for 3.5 hours.
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Turn the roast over once during cooking.
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Add potatoes and carrots and let cook for an additional 45 minutes.
Nutrition Facts
Chuck Roast Cooked on the Stove
Amount Per Serving (6 g)
Calories 446
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 130mg43%
Sodium 363mg16%
Potassium 827mg24%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 4325IU87%
Vitamin C 5.3mg6%
Calcium 58mg6%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.