Authentic Yankee pot roast dish cooked over the stovetop!
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 10 |
Ingredients
- ¼ cup olive oil
- 1 (3 pound) beef round tip roast
- flour for dredging
- 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
- salt and pepper to taste
- 1 cup dry red wine
- 2 (12 ounce) cans beef broth
- 2 tablespoons cornstarch dissolved in a small amount of water
Instructions
- Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.
- Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.
- Remove meat to a cutting board; allow to rest for 10 minutes.
- While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 391 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
i used venison shoulder and it was SO tender! All I had to do was scoop the bone out before dishing it up. I also added only about 1/2 the celery this calls for and added fresh mushrooms and green peas as instead. Everyone loved it.
Super easy to make and it was delicious.
I cooked it over a hot wood stove on a cold winter day…delicious!
Turned out great. I used port wine and needed one extra tablespoon of cornstarch to thicken the gravy. My pot lid is extra tight, so very little liquid was lost during cooking. I did not have celery on hand, so that was left out.
Hey folks, this is not a “Crockpot” pot roast. It is a classic stove top pot roast. If you transfer to a SLOW cooker then of course it won’t be finished in 3 hours! Good flavor, make sure you generously salt & pepper the roast prior to searing
No I did not make any changes and yes I will make it again, it was very good,thank you for a wonderful and easy recipe
Made this and it was ok. If I do make it again I will use a slow cooker as meat was not as tender as we would have liked. Be prepared to use a thickening agent above and beyond what is called for.
I will make this again. This is a good, basic recipe to start with. It turned out great. I didn’t have corn starch, garlic cloves or allspice berries. I skipped making the gravy and used garlic powder and cloves instead. My roast was over 5 lbs, so extra everything went into the pot. I also added about a dozen small yellow potatoes, cut in half. This is a delicious way to turn a less expensive cut into a hearty feast.
I didn’t make any changes because I like to rate and review the recipe as written. That said, I would make a few changes to suit my taste. My son and daughter- in law both enjoyed it.
This is the first time in my entire cooking life that I have made a pot roast that wasn’t dry! This recipe is a keeper for sure.
Tried this method of cooking a pot roast, as I didn’t have the time for the slow cooker. The roast was so tender and had tons of flavor. The only thing I did different was I did add potatoes. This is really a good recipe and I plan to use it often.
Very bland, even with adjustments suggested by other reviewers.
This is sooo good! Didn’t change a thing! Everyone loved it…the recipe doesn’t mention to salt and pepper the meat before dredging…so make sure to do that. I did change the order of cooking. Sear meat then take out of the pot…then carmalize the onions and garlic in the remaining oil add the celery to the last couple of minutes of carmalizing, add wine to deglaze the pan, add back the meat, add the carrots and broth, cover and enjoy. I made a 3# English roast and forgot about it…so cooked for four hours on accident…still very tender and juicy. this is my go to pot roast recipe now!
Made it as listed but without the allspice berries because I couldn’t find mine. Even without them, it was quick to throw together, easy, and delicious. The gravy was fabulous!
Eliminate the allspice and add 3 bayleafs, some canned tomatoes and a tablespoon of paprika for that traditional North Eastern dish.
I normally like pot roast cooked in a pressure cooker. Decided to give this a try and was very pleasantly surprised. Roast was very flavorful and the gravy was outstanding, the only downside for me… the vegetables were a little mushy.
I followed this recipe exactly how it’s listed and this is DEFINITELY going in my recipe box. It was the first time I ever made pot roast and hubby loved it!! The only thing I’d change is that I removed the meat when I added the veggies just to saute them some. Then, put the meat back in and continued on. THANK YOU!!!
not enough flavor at all for our liking….soooo boring even for a pot roast, what was i thinking?!
This was very good. Did not have whole allspice berries so substituted a teaspoon of ground allspice and used a red cooking wine … very good
Very yummy! We used Clos du Bois Cabernet Sauvignon for the red wine, and it tasted fantastic. The only problem was the cooking time. I used a thermometer to check the temp and it read 153. I thought it’d gotten to the center of the roast, but when we went to cut it (after the 10 min resting period) it was bloody and pink in the middle! OOPS. I drained out about 1/3 of the broth, cut the roast into smaller chunks, and put it back into the pot on medium heat for 20 minutes– 10 with the lid on, and 10 with the lid off, stirring occasionally. Being a newbie at cooking, I also wasn’t sure what to do with the veggies and broth when it came time to make the gravy. I used a slotted spoon to remove the carrots and much of the onion and celery, but a bunch of the onion and celery stayed in the pot. I drained off most of the liquid into a big bowl (to save for soup later in the week) and tried thickening the rest with corn starch. It didn’t quite get as thick as I’d hoped, but it was still very yummy.
This was a good pot roast, I only wish I had followed the recipe more! I ran out of broth, so I substituted the balance with water and onion soup mix. I think the onion soup mix may have been a bit too overpowering to the general taste of the meal. It was good, just not as great as I thought it would be. Most likely, however, due to my modifications!