These potatoes for the party aren’t your typical mashed potatoes! The mashed potato casserole can be prepared ahead of time and chilled overnight before baking.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) beef chuck roast
- 4 cups water, or as needed
- 4 stalks celery, chopped
- 4 cloves garlic, crushed
- 1 red onion, chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- 6 turnips, peeled and cut into chunks
- 6 medium red potatoes, quartered
- 6 carrots, peeled and cut into chunks
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.
- Dotdash Meredith Food Studios
- Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.
- Dotdash Meredith Food Studios
- Add turnips and potatoes; simmer for an additional 15 minutes.
- Dotdash Meredith Food Studios
- Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.
- Dotdash Meredith Food Studios
- Season to taste with salt and pepper if needed before serving.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 608 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 9 g |
| Protein | 33 g |
| Saturated Fat | 11 g |
| Sodium | 231 mg |
| Sugars | 11 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I made a few minor change’s as a personal preference but this recipe was easy to make. The recipe was easy to remember and follow. Thanks for all the other reviews. They had some great suggestion’s. I seasoned my roast before Browning with Dan-O’s, garlic salt and slap yo mamma and used chicken broth instead of water. I also added red wine, Worcestershire sauce and soy sauce to my broth. Also I put my veggies in 1hr and 15mins before taking off heat. That way they were all the way cooked. The family loved it.
Not much flavor. I should have followed my first instinct and substituted another spice for the basil.
Made as the directions stated. Meat was tough. Potatoes and carrots were undercooked. Broth wasn’t bad. I’ll have better luck improvising and throwing everything in an hour sooner
I made this today and it was so delicious! I used the spice mix that came with the roast and added garlic salt, pepper, salt and a bouillon cube.
First time stove top pot roast. Made with a few changes used can of beef broth, a cup of red wine. Used a 3 lb chuck roast and cooked for 4 hours. Came out perfect. For the gravy used the broth and added some cornstarch to thicken. Served over egg noodles. The family loved it. Will make this again.
Nice not the easiest with prep time with all the chopping of the vegetables but it came out good thank you. 🙂
Hey there I read the reviews to see if its worth it 1st time cooking it on a stove top. Turned out perfect with a slight modification (just added 30 min to 1 hour more) the meat turned out tender and flavorful my bf loved it.
I LOVE this recipe and my family does too! I make a “few” adjustments; I use chicken broth instead of water, I add soy sauce to the liquid once it’s simmering, I add a TON of spices like garlic, onion, Italian ++ and I add whole mushrooms during the last 15 min of cook time! I sometimes throw in a can of corn with the mushrooms, I play around a lot with the veggies. So good!
I altered it a bit. I used beef broth instead of water. I only add onion, garlic, salt, pepper, potatoes, and carrots. Otherwise, I followed the recipe and it turned out delicious! My family and I really enjoyed it. The roast was tender and flavourful. This will be a staple in my home.
I didn’t have celery or onions, and we don’t eat turnips, so I improvised. I used onion flakes, a garlic/herb mix, salt, pepper, a can of beef broth, 2 beef bouillon cubes, and a chicken bouillon cube—and the other herbs listed. It ended up having a really good flavor. I added baby carrots and cut and peeled Russet potatoes the last 45 min. I also increased the heat, so it would get done in about 2 1/2 hours, and kept it covered. I did the searing part with olive oil. Made some biscuits to go with it. It was delicious and easy, especially since this was the first time I ever cooked a pot roast, just took some patience.
Not a fan of this recipe. It was boiled meat without taste.
A dish that I will definitely be making again my family LOVED IT & I added some cornbread on the side, DELICIOUS!
Easy directions! I did leave celery and turnips out, not a fan of them two, but the rest I just followed along! Wife is asking where I learned to cook! Lol I ain’t telling!
Substituted water for beef broth Sauted onion, garlic , celery after searing the meat. Then 1Tbl. Tomatoe paste 2 Tbl. Worstechire 4 sprigs fresh time Did not add veggies. Did whipped potatoes & baby carrots in the side My son who HATES boiled meat…couldn’t stop eating it!
I made this tonight and it came out delicious! I seared the 8.9lb bottom round in a pot withbutter and vegetable oil, as Julia Childs said everything is better with butter.Then I took it out and cooked 6 onions and 2 cloves of garlic once they were carmelized put roast back in pan filled. up with water to cover roast.I didnt have beef broth. I added 2 packets of lipton onion mix and McCormick’s brown gravy mix, port wine halfway . I also seasoned with fresh nutmeg salt and pepper and worcestershire sauce and some ketchup yes I said ketchup. After 3hours added celey carrots and potatoes then 1hour later bage of frozen peas. I did thicken sauce with butter and flour balls.and dont forget another splash of port wine!
It definitely needs salt and could use some other seasonings not we really liked it other than that. It was easy enough so it was definitely worth making notes on adding a few more herbs and seasoning.
yes turned out great.
Never done a roast on stove to but man it was delicious. Super simple to make, especially for beginners like me
Only change was I forgot to get some red wine so I used beer. Was excellent. Using leftovers tonight for burritos
I wanted to use my slow cooker, but I got pressed for time so I needed to so it in the stovetop. This recipe was pretty easy to follow, but I switched it up a bit. After browning the roast, I removed it and sautéed my onions (I only had yellow) and some minced garlic (I use the jar stuff). I added the roast back and used fat-free beef broth instead of water. I added the potatoes after about and hour and a half, then the baby carrots about 1/2 hour after that. I let that go for another 1/2 hour before removing the roast and the veggies. I thickened the sauce with a mixture of flour and cold water for a gravy and I stirred some horseradish into some sour cream for a sauce on the side. I’m not generally much of a cook, so I’m pretty proud of this meal.
I honestly went through the reviews and did follow the recipe. When I tasted the broth exactly how it was followed on the recipe I decided to add bay leaf, oregano and thyme along with chicken broth knorr. The moment I added those key ingredients to my roast I was in roast heaven. I haven’t finished making the roast but by the flavors of adding key ingredients made it so yummy not to mention I added a small amount of liquid smoke and no flour.