Kalyn's Kitchen

Stove-Top Pot Roast with Mushrooms

Stove-Top Pot Roast with Mushrooms simmers on the stove until the beef is tender, and this is a perfect easy dinner idea. The recipe is low in carbs even with the tiny amount of flour used to thicken the gravy; skip the flour and serve the cooking liquid as an au jus for a version that’s grain-free and gluten-free. 

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Stove-top Pot Roast Recipe with Mushrooms and Sage found on KalynsKitchen.com

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. My mom often made pot roast on top of the stove like this, 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.

Stove-Top Pot Roast with Mushrooms and Sage process shots collage

Steps for Making Stove-Top Pot Roast with Mushrooms and Sage:

(Scroll down for complete recipe including nutritional information.)

  1. 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. Amazon.com also has a lot of other options for mushroom cubes or base (affiliate link).
  2. 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!)
  3. I rub both sides of the pot roast with Szeged Steak Rub (affiliate link).
  4. 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.
  5. This rigged up rack can help 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.
  6. 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.
  7. 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! 
  8. 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
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!

Stove-top Pot Roast with Mushrooms

Stove-top Pot Roast with Mushrooms

Yield 6 servings
Prep Time 25 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 10 minutes

Stove-Top Pot Roast with Mushrooms and Sage simmers on the stove for a few hours until the beef is tender.

I used Szeged Steak Rub (affiliate link) but there are other good brands.


  • 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)


  1. 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.)
  2. 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.
  3. Put roast into dutch oven, and add onions and chopped sage.
  4. 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.
  5. 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.)
  6. 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.)
  7. Remove roast, mushrooms and onions from pot. Discard onions and set aside mushrooms and meat.
  8. Strain liquid if desired to remove bits of sage.
  9. 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.
  10. 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.)
  11. 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.
  12. 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!   

Nutrition Information:



Serving Size:


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.

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 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 original 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 Beef Recipes or Skillet Meals for more dinners 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.

Pinterest image of Stove-Top Pot Roast with Mushrooms

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    30 Comments on “Stove-Top Pot Roast with Mushrooms”

  1. Ginny, looks like that company has changed their web page (why do they do that?) But I found the Better Than Bouillon Mushroom Base at Amazon.com and changed the link to that. I'm sure it will be good with beef soup base too, but I do love the mushroom one. I always have it in my fridge!

  2. I tried the link to the boullion and it says it does not exist. I tried two stores near Indianapolis and they only had chicken, beef, vegetable and fish base. I bought the beef one – hope it works. The mushroom one sounds great tho!

  3. Nancy, that sounds fantastic. I have vaguely heard of such a thing, but haven't ever seen one.

  4. Kalyn, I have a "simmer disk" that came with my gas cook-top 11 years ago. It is a thick round disk with tiny ridges to lift the pan. Recently I was making a recipe where you specified to use a smaller crockpot. I used a 3 quart Revere ware pot and it cooked EXACTLY like a crockpot! I put it on the smallest burner, turned to lowest point. Viola!

  5. Don’t laugh – I’ve never done a pot roast… This sounds fantastic though, and what a gloriously autumnal photo!

  6. I’m going to try this one this weekend, probably modify some ingredients I can find here in the Philippines. Pot roasts are not that big here. Thanks.

  7. Gasp, you did say canned mushroom soup. This is pot roast weather and I think I’ll be having one on my stove this week.
    I am still surprised at how much I really enjoy the cast iron pieces I have. I have lots of all-clad but find I reach for the cast iron much more often. I’m more and more pleased with the white whole wheat.

  8. Kitchen cabinets, thanks. I’m working hard on it.

    Nabeela, this could not be easier, and very delish.

    Chigiy, yaaay, two votes for Better Than Bouillon.

  9. I use Better than Bouillon.
    I love it. It’s my old stand-by.

  10. yummmm…that sounds perfect for autumn. I recetly bought a williams sonoma book on mastering beef and veal and it has a pot roast recipe…but it sounds so complicated…while yours, on the other hand, looks extremely easy!