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Stovetop pot roast with gravy on a plate with carrots and mashed potatoes.

Mom's Easy Stovetop Pot Roast

This easy pot roast on the stovetop recipe shows how to cook a moist, tender beef pot roast with gravy from scratch for a hearty family dinner everyone will love. Includes instructions for oven and slow cooker.
Course Main Course
Cuisine American
Keyword beef roast, easy beef, easy recipe, pot roast, roast beef dinner
Prep Time 10 minutes
Cook Time 6 hours
Resting Time 15 minutes
Total Time 6 hours 25 minutes
Servings 4 servings


  • Dutch Oven or large pot


  • 4-6 pounds pot roast we use rump roast
  • 3-4 tablespoons olive oil or another vegetable oil
  • 1 carton (32 oz) chicken broth beef or vegetable broth
  • 1 teaspoon garlic powder or more to taste
  • 1 medium onion sliced or diced
  • 4 carrots peeled, sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3-5 tablespoons cornstarch
  • 1-2 tablespoons water


  • Pull out and measure all the ingredients.
    Overhead photo of all the ingredients needed to make pot roast on the stove.
  • Rinse and pat meat dry with paper towel. Sprinkle it with a teaspoon salt, pepper and garlic powder. Be sure to cover all sides of the cut of meat.
    Salt and pepper added to uncooked pot roast.
  • Press or rub seasonings with your hands.
    Garlic sprinkled on the meat next.
  • In a large, heavy-bottomed saucepan, over medium-high heat, place oil in pan and heat until it shimmers or a drop of water flicked in it dances.
    Meat after searing in the pot.
  • Place the meat on one side of the pot. The roast should sizzle right away. Don't let go of if yet. Lift it up and down a few times until the meat does not stick to the bottom of the pot. Then let go and leave it to brown, without moving it, a few minutes per side. Make sure each side of the roast is browned, even the ends! Lean the roast up against the side of the pot if you have to!
  • Once the beef is brown on all sides add a carton of chicken broth.
    Chicken broth added to the seared meat in the pot.
  • Add carrots and sliced onions.
    Carrots and onions added on top of the beef.
  • Cover roast and simmer between 3-½ to 6 hours. It should be fork-tender and just fall apart. Add any vegetables you desire for the last 15-30 minutes of cooking time.
    Roast after cooking in the pot.
  • Remove the meat from pot and place on a plate or serving platter. It will likely fall apart, so be careful when removing it. Remove any strings or net holding the roast together, and allow it to rest while making the gravy.
  • Strain the juices left in the pot and return the fluid back into the pot.
  • In a small bowl or cup, combine water and cornstarch. Stir until dissolved and set aside.
  • Turn the temperature on your stove to medium-high. Bring remaining juices to a boil and add the cornstarch mixture. Using a whisk stir constantly. Reduce temperature to simmer and stir regularly until gravy thickens.
  • Season with salt and pepper.
  • After 5 minutes, If gravy doesn't thicken to your liking, mix up a little more cornstarch and water in a small bowl or cup, and once dissolved, add it to the gravy. Whisk while simmering and wait a few more minutes.
  • Serve with mashed potatoes and carrots, corn or anything else you desire!
    Old fashioned pot roast served up on a plate with carrots and mashed potatoes.
  • Enjoy every bite!
    Closeup of roast on a fork.


  • When searing the meat, use a deep pot to reduce the oil from splattering.
    To easily sear the meat you may need to lean the roast up against the side of the pot if you have to!
    The amount of cornstarch you need to add to the gravy will depend on the size of the roast, and the amount of drippings. 
    Simmering the beef roast is key. NEVER rigorously boil it. 
    Do not add cornstarch directly to the liquid when making the gravy. It must be mixed and dissolved in water first.
    It's a good idea to mix ¼ cup of cornstarch with 2-3 tablespoons of water and place it on standby beside your gravy, so you won't have to mix it up in the middle of making the gravy.