Kalyn's Kitchen

Soy-Braised Stove-Top Pot Roast with Carrots

Soy-Braised Stove-Top Pot Roast with Carrots is a delicious variation of roast beef that cooks on top of the stove! 

Click to PIN Soy-Braised Stove-Top Pot Roast with Carrots!

Soy-Braised Stove-Top Pot Roast with Carrots found on KalynsKitchen.com

Recently I shared a photo of my new blue enamel covered cast-iron dutch oven by Chantal, the pan that may be responsible for my current love of pot roast. I think I’ve been waiting my whole life for a pan like this, where you brown the meat well, add a bit of liquid, and let it simmer away to perfect tenderness while you’re busy doing something else. 

The idea for this Soy-Braised Stove-Top Pot Roast with Carrots came from this tried and true crockpot roast recipe on Taste and Tell (a Utah blog!) I used essentially the same ingredients that Deborah did, but at the end I thickened the liquid to make a sauce, which I served over the roast and carrots. This recipe had quite a bit more liquid than I’d used before when I made pot roast in this pan and I thought about using less water, but in the end I was glad there was plenty of delicious sauce. I agree with Deborah, this pot roast recipe is a definite keeper.

More Yummy Recipes for Pot Roast:

Stove-top Pot Roast with Mushrooms 
Slow Cooker Sweet and Sour Pot Roast f
Slow Cooker Southwestern Pot Roast 

Soy-Braised Stove-Top Pot Roast with Carrots found on KalynsKitchen.com

 

Soy-Braised Stove-Top Pot Roast with Carrots found on KalynsKitchen.com

Soy-Braised Stove-Top Pot Roast with Carrots

Yield 6 servings
Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes

Soy-Braised Stove-Top Pot Roast with Carrots is a delicious variation of roast beef that cooks on top of the stove!

Ingredients

  • 3 lb. beef chuck roast, fat trimmed
  • steak rub, to season roast before browning (see notes)
  • 2 tsp. olive oil
  • 1 1/2 cups water
  • 1/2 cup soy sauce
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
  • 2 bay leaves
  • 8 peppercorns
  • 8 large carrots, peeled and cut into same-size diagonal cut pieces
  • 1 T cornstarch )

Instructions

  1. Trim most of the visible fat, especially on the edges of the pot roast, and rub with steak rub (optional) or salt and pepper.
  2. Heat olive oil in heavy dutch-oven type pan and brown the roast well on all sides. (I even stand it up and brown the edges if it’s a thick roast like this one.)
  3. While roast browned, I put the rosemary, thyme, and garlic powder into my mortar and pestle and ground them together. This is optional, since I strained the sauce later, but I think grinding dried spices releases a lot of flavor.
  4. When roast is well browned, add water, soy sauce, dried rosemary, dried thyme, garlic powder, bay leaves, and peppercorns.
  5. Reduce heat to lowest possible simmer, cover pan, and cook about 2 1/2 hours, or until beef is starting to get tender.
  6. Remove meat to a plate and add carrots to bottom of the pan.
  7. Put roast back on top of carrots and cook about 30 minutes more, or until meat is very tender and carrots are barely tender. (I like carrots with a little bite left in them, but cook them to your preference.)
  8. Remove meat and carrots to a glass casserole dish, cover with foil and keep warm in the oven.
  9. Skim off any visible fat on top of sauce or use a fat separator (affiliate link) if you have one, then strain sauce to remove peppercorns, bay leaves, and any bits of dried herbs.
  10. Put sauce back in pan and cook on high until it’s reduced by about 1/3. (Taste to see if it seems flavorful enough.)
  11. Mix the tablespoon of cornstarch or arrowroot starch into 1/4 cup cold water, then whisk into sauce and cook until it thickens slightly.
  12. Serve beef and carrots with sauce.

Notes

I used Szeged Steak Rub (affiliate link) for this recipe.

Recipe slightly adapted from Taste and Tell. Check out that version for timing suggestions if you’d prefer to use a crockpot.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 742Total Fat: 46gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 241mgSodium: 1405mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 72g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet South Beach Suggestions:
Using carrots adds some carbs, but if you check the nutritional information you’ll see this is still pretty low in carbs. If you’re careful to trim the fat and remove fat from the sauce, this pot roast with the carrots is a good dish for phase two of the South Beach Diet. I did thicken my sauce with cornstarch, which is not something I’d normally use for a phase one or low-carb sauce, but personally I wouldn’t worry too much about the very small amount of cornstarch used here for over 2 cups of sauce.

Find More Recipes Like This One:
Use Beef Recipes to find more ideas for cooking roast beef. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Soy-Braised Stove-Top Pot Roast with Carrots found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    12 Comments on “Soy-Braised Stove-Top Pot Roast with Carrots”

  1. This sounds like it would be very tasty. I should have done this with my brisket this weekend.

  2. Sharona, that would be fun!

  3. Wow! That looks fabulous! I wish I was coming over for dinner.

    Sharona May

  4. Thanks everyone for the nice feedback on this recipe. It is such a keeper for me! Mrs. W. I do love, love, love my kitchen. (I had to teach school a long time to afford a kitchen this nice!) The stove is great, big wide burners which are great for a wok. Terry’s stove sounds very interesting too. I don’t know if I could actually give up my stove, but the oven is not too dependable, and lately I’m hankering for one of those semi-pro Viking ranges. (Always wanting to improve things, that’s my personality to a T.)

  5. This looks good, Kalyn! I’m hoping to try this soon 🙂

  6. This sounds amazing, Kalyn. I love the use of soy sauce–we buy it by the gallon. Seriously. And I really love your 1940s stove. I used to have a 1920s Quick Meal stove. It stood on legs and had the oven on the side. The logo on the oven door showed a chick hatching from an egg and grabbing a flying insect. Now, that’s a quick meal!

  7. Kayln, that looks so unctuous and satisfying! I will definitely try this, it’s perfect for this rainy stormy weather we are having in the UK right now.

  8. That pot roast looks really good. I like the idea of the soy sauce braise.

  9. Oh my gosh, that is one great-looking pot roast!

    I’ve been using arrowroot powder quite a bit as a thickener–it works really great. I’d recommend it to anyone. (Same procedure as cornstarch–make a slurry and pour it into simmering liquid.)

    And thanks for the links to your kitchen photos! Wow–what a gorgeous room… no wonder you create such great food! That stove is fantastic.

  10. I’m hungry just looking at the photo. It sounds delicious!

  11. My husband is not a big pot roast fan (he got sick one time when that was all he was eating), but this looks sooo delicious! And there’s just a little time left before comfort food is going to be the last thing on my mind.