Pot roast is a timeless comfort food meal. You can quickly and easily cook a pot roast on the stovetop with just a little effort and planning. Get creative when it comes to deciding which vegetables to pair with your pot roast. Adjust the vegetable and seasoning quantities to suit your needs and tastes. Although pot roast cooked with veggies provides a complete meal, you can add a tossed green salad for even more nutrition.
Thaw the pot roast if you stored it in the freezer by placing it in the refrigerator the night before you plan to cook it.
Wash and cut up all of the vegetables.
Place a large pot on the stove. Measure 2 tbsp. of oil into the pot and turn the stove on medium.
Place the pot roast into the pot after the oil has heated. Turn the pot roast with a fork so iy browns on all sides.
Add filtered or spring water to the pot until it covers the roast.
Add all of the cut-up vegetables plus the salt and pepper to the pot.
Allow the water to come to a boil. Reduce the stovetop setting to low.
Cook the pot roast for two hours. Check it occasionally and stir the contents of the pot to distribute them evenly and assure that the roast and vegetables cook evenly.
Check to see whether the pot roast and vegetables are done. The roast is done when you can easily pull apart the meat with a fork and when the meat is no longer pink.
Taste the pot roast and vegetables, and if desired, add more salt, pepper and seasonings.
Turn off the stove when the roast is done.
Buy a large enough pot roast so that you have plenty for leftovers. Pot roast often tastes even better the day after you cook it.
Stay close to the stovetop while the pot roast is cooking, for safety purposes. Always monitor children and keep them away from the stovetop when it is on. Do not allow the meat to cook for too long, because this can cause it to dry out. Also do not allow the vegetables to become too done and mushy.