The Only Stovetop Beef Pot Roast Recipe You Need

Making beef pot roast seems complicated but in reality, it’s a relatively hands-off process that involves letting the beef simmer in a wine-based sauce for hours as you sit back and drink some of the wine that wasn’t used in cooking. The only heavy work, if you can even call it that, is searing the beef in a dutch oven or heavy-bottomed pot until it develops a brown crust. Make this whenever you have people coming over and want to make a meal that’ll impress. Make sure to use Knorr Beef Cubes for that extra deep and meaty flavor.

Tips

Water is the enemy of a good sear. Make sure your beef is dry by patting it with paper towels and leaving it in the fridge uncovered for 20-30 minutes.

240 min.
6 People
Easy

Ingredients

2 kg beef chuck
to taste salt and pepper
4 tbsp cooking oil, separated
6 pcs garlic cloves, whole
2 pcs large onions, roughly chopped
1 1/4 cup red wine
2 pcs Knorr Beef Cubes, dissolved in 4 cups water
3 pcs large carrots, sliced into thick circles
2 pcs dried bay leaves
2 sprigs fresh rosemary
1/4 tsp dried thyme
300 grams baby potatoes, cleaned

Cooking Method

Pat the beef chuck dry and season with salt and pepper.
Heat 3 tbsp oil in a large dutch oven or heavy-bottom pot over medium heat.
Sear the beef chuck for about 4-5 minutes on each side until browned. Take off the heat and set aside.
Add remaining oil into the pot and sauté garlic and onions until lightly browned. Remove onions and garlic from the pot and set aside.
Remove pot from heat and add wine. Bring back to the stove over medium heat. Scrape the bottom of the pot to remove the bits and pieces of beef stuck on it.
Add the beef chuck into the pot followed by the Knorr Beef Cube dissolved in water. Put enough water to cover ¾ of the beef chuck in liquid. How much liquid you use will depend on the size of your pot.
Add in the browned onions, garlic, carrots, and bay leaves into the pot.
Increase heat and bring to a boil. Once boiling, sprinkle the thyme and add the fresh rosemary on top.
Reduce heat to low and let it simmer for 2-3 hours or until the beef is tender, making sure to check in every now and then to make sure the liquid hasn’t dried up.
Add the baby potatoes and cook covered for 30 more minutes.
Take out the rosemary and bay leaf. Season beef pot roast with salt and pepper to taste.
Serve on a large platter and enjoy this stovetop beef pot roast.

There are several methods of cooking pot roast. Some use an oven for a slower and longer cooking time similar to beef bourguignon while others use their air fryer or microwaves. This recipe uses the simplest of all so that anyone without any special equipment, outside of a heavy bottomed pot, can make this delicious beef pot roast. Try this recipe now and be prepared to be the talk of the town when you serve this!