Stove-Top Pot Roast with Mushrooms
Stove-Top Pot Roast with Mushrooms simmers on the stove for a few hours until the beef is tender, and this recipe is really low in carbs even with little bit of flour I used to thicken the gravy. Skip the flour and serve the cooking liquid as an au jus if you want a version that’s grain-free and gluten-free. Use Beef Recipes for more dinners like this one.
Recently I got a new enamel-coated-cast-iron pan that I’m quite infatuated with. This pan is so heavy and conducts heat so well that I thought I’d try using it to make this Stove-top Pot Roast with Mushrooms and Sage. My mom often made pot roast on top of the stove, but it’s something I never did before because I didn’t have the type of heavy dutch oven you need to cook a roast this way.
I used boneless chuck roast, rubbed it with steak rub, and seasoned the liquid with Better Than Bouillon Mushroom Base, some onions, and some finely chopped fresh or frozen sage. (Why didn’t I have the idea of freezing sage years ago? Just use dried sage if you don’t have any fresh or frozen sage.) The pot roast was really delicious, one more reason why I love this pan.
Steps for Making Stove-Top Pot Roast with Mushrooms and Sage:
(Scroll down for complete recipe including nutritional information.)
- When I made this I used Better Than Bouillon Mushroom Base (affiliate link) and even the sometimes snooty readers of Chowhound say Better Than Bouillon is good. (Edit: Shirley from Gluten Free Easily tells me that Better than Bouillon no longer guarantees their products are gluten-free, so that brand won’t work for people who have to avoid gluten.) Amazon.com also has a lot of other options for mushroom cubes or base (affiliate link).
- Pot roast is a naturally low-carb food but I don’t like the taste of beef fat so much, so I trim as much fat as I can from my chuck roast. (Of course I’m saving all those trimmed pieces to use when I’m making beef stock!)
- I rub both sides of the pot roast with Szeged Steak Rub (affiliate link).
- Brown the roast very well on both sides, then put it in the pan with 3/4 cup water, the Better Than Bouillon Mushroom Base, 1 onion cut into quarters, and the finely chopped sage or dried sage.
- This rigged up rack can helf you’re using a gas stove and may not be able to keep the flame low enough; this little rack raised my pan just perfectly so I could keep the heat at the lowest possible simmer.
- After my pot roast cooked for 2 3/4 hours, I added fresh sliced Cremini mushrooms and let it cook about 45 minutes more. This adds even more mushroom flavor to the gravy, and the mushrooms are great with the meat.
- I used a fat separator to remove most of the fat as well as bits of sediment and the sage from the liquid before I thickened it to make gravy. The strainer on top of my fat separator is actually a yogurt strainer, but it works perfectly for this purpose too!
- Follow instructions below for making gravy, or if you don’t want to use flour, just serve the thinner sauce over the meat.
More Delicious Pot Roast:
Balsamic and Onion Pot Roast (Crockpot) ~ Kalyn’s Kitchen
Slow Cooker Tex-Mex Pot Roast ~ The Perfect Pantry
Low-Carb Slow Cooker Sweet and Sour Pot Roast ~ Kalyn’s Kitchen
Mom’s Pot Roast ~ Andrea’s Recipes
Crockpot Hungarian Pot Roast with Sour Cream and Paprika Gravy ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 3 lb. beef chuck roast, fat trimmed
- steak rub, for seasoning meat before browning (see notes)
- 2 tsp. olive oil, for browning roast
- 3/4 cup water (more or less, depending on the size of your roast and pan, see note below)
- 1 T Better Than Bouillon Mushroom Base
- 1 onion, peeled and cut in fourths
- 1 T finely chopped fresh sage (see notes)
- 1 lb. Cremini mushrooms, washed and cut in half
- 1 T flour (see notes)
- Trim all or most visible fat from the roast. (Chuck steak often has pockets of fat running through the roast, which I just cut away when I’m serving.)
- Rub both sides of the roast with steak rub of your choice, then heat olive oil, add the meat, and brown roast well. My pot roast barely fit into the dutch oven, so I browned it in another pan.
- Put roast into dutch oven, and add onions and chopped sage.
- Then I de-glazed the pan I browned the roast in with the water, mixed in the mushroom base, and poured it over the roast. Use 1/2 – 3/4 cup water, more water for larger size pan. The roast should not be covered with water.
- Let roast cook at the lowest possible simmer for 2-3 hours, or until it feels almost tender when pierced with a fork; for me this was about 2 3/4 hours. (See the tip above about using something to lift the pan up a bit if you have a gas stove and can’t keep it at a very low simmer.)
- Add mushrooms and cook 30-45 minutes longer. (How done you prefer the roast is a bit of a personal preference. I like my roast to still be slightly “chewy” even though it’s well done.)
- Remove roast, mushrooms and onions from pot. Discard onions and set aside mushrooms and meat.
- Strain liquid if desired to remove bits of sage.
- Remove fat using a fat separator or by skimming it off with a fine-mesh stock skimmer. Taste the liquid for flavor, and if it tastes weak to you, simmer at high heat for a few minutes to reduce.
- Mix 1 T flour into 2 T water with a whisk, then whisk that mixture into simmering stock and cook 5-10 minutes until gravy thickens. (Use White Whole Wheat Flour (affiliate link) for South Beach Diet.)
- For my pot roast, this was enough flour to make about 1 1/4 cups of slightly thickened gravy. If you have a lot more liquid than that or you prefer thick gravy you may need a bit more flour. You could also add some beef stock to the liquid if you wanted more gravy and increase the thickening accordingly.
- Cut pot roast into thick slices, and serve hot with mushrooms on the side, with gravy spooned over meat and mushrooms.
You’ll need a heavy dutch-oven type pan with a tight fitting lid to make this successfully on the top of the stove. Use 1 tsp. dried rubbed sage if you don't have fresh sage. I used white whole wheat flour to keep it South Beach friendly; skip the flour if you want gluten-free or grain-free and don't mind a thinner sauce.
Recipe created by Kalyn when she had a new pan to experiment with!
Amount Per Serving: Calories: 768Total Fat: 48gSaturated Fat: 19gUnsaturated Fat: 25gCholesterol: 258mgSodium: 520mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 77g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you take time to trim fat from the meat, and then skim off fat from the liquid, this would be a great meal for the South Beach Diet. The recipe is also good for low-carb diet plans. Skip the flour if you prefer, although it doesn’t add many carbs.
Find More Recipes Like This One:
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.