Stove-Top Pot Roast with Mushrooms and Sage
Stove-Top Pot Roast with Mushrooms and Sage simmers on the stove for a few hours until the beef is tender. This recipe uses the tiniest bit of whole wheat flour to thicken the gravy, but just skip that if you want a version that’s low-carb and gluten-free.
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 some steak rub, and seasoned the liquid with Better Than Bouillon Mushroom Base, some onions, and some finely chopped frozen sage. (Why didn’t I have the idea of freezing sage years ago!) The pot roast was really delicious, one more reason why I love this pan.
When I made this I used Better Than Bouillon Mushroom Base, (and even the sometimes snooty readers of Chowhound say Better Than Bouillon is good.) I also like the Telma Mushroom Cubes I got at the Ferry Building Farmer’s Market last summer. I’m out of those now, but I did find a few places where you can order them online. Amazon.com also has a lot of options for mushroom cubes or base. (If you don’t have mushroom base, you could probably substitute canned mushroom soup with about 1/4 cup of water. I made pot roast with mushroom soup for years and it always tasted good, although now I’d greatly prefer using mushroom base which has less sodium and tastes more like mushrooms.)
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. This is a product I really like, but I can’t seem to find it anymore in Salt Lake. If you can’t find it where you live, that link will take you to Szeged Steak Rub on Amazon.com, or use your favorite brand of steak rub if you have one. 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, 2 onions cut into quarters, and the finely chopped sage.
I got the idea of using this grilling rack to raise my pan from the recipe for Elise’s Mom’s Pot Roast at Simply Recipes. Elise mentioned in her notes for that recipe that if you’re using a gas stove you may not be able to keep the flame low enough, but 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 Crimini 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. (You could also add carrots or turnips at this point, or potatoes for people not following the South Beach Diet.) 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! (Next time I might use an immersion blender to blend in the sage and then remove the fat.)
More Delicious Pot Roast:
Balsamic and Onion Pot Roast (Crockpot) ~ Kalyn’s Kitchen
Slow Cooker Tex-Mex Pot Roast ~ The Perfect Pantry
Crockpot Recipe for Pot Roast with Sweet and Sour Tomato Sauce ~ Kalyn’s Kitchen
Mom’s Pot Roast ~ Andrea’s Recipes
Crockpot Hungarian Pot Roast with Sour Cream and Paprika Gravy ~ Kalyn’s Kitchen
Elise’s Mom’s Pot Roast ~ Simply Recipes
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Stove-top Pot Roast with Mushrooms and Sage
Stove-Top Pot Roast with Mushrooms and Sage simmers on the stove for a few hours until the beef is tender.
- 3 lb. beef chuck roast, fat trimmed
- steak rub, for seasoning meat before browning (I used Szeged Steak Rub, but I think others would work)
- 1-2 tsp. olive oil, for browning roast
- 1/2 – 3/4 cup water (depending on the size of your roast and pan, see note below)
- 1 T Better Than Bouillon Mushroom Base (can substitute canned mushroom soup and use less water)
- 2 onions, peeled and cut in fourths
- 1 T finely chopped fresh sage (or 1 tsp. dried rubbed sage, I think thyme would also be good if you don’t have sage)
- 1 lb. crimini or white mushrooms, washed and cut in half
- 1 T flour mixed into 2 T water to thicken gravy (I used white whole wheat flour to keep it South Beach friendly)
- Trim all 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 brown roast well in a tiny amount of olive oil.
- Put roast into dutch oven, and add onions and chopped sage. Mix mushroom base into water and pour over roast.
- My pot roast barely fit into the dutch oven, so I browned it in another pan. Then I de-glazed the pan I browned it 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 a little 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. (You could also use an immersion blender to mix in the sage, which is what I’d do next time.)
- 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 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 (and other vegetables if desired) 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.
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
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