Hey Guys! Welcome back to Jackie’s Southern Soul. In today’s video I’m cooking Stovetop Pot Roast. Although it’s super convenient to cook my beef roasts in the oven or in a crockpot I wanted to take y’all back old school today. Stovetop Pot Roast cooking takes me back to a time when I was just learning how to cook from my Mother. I can remember just like it was yesterday how she thought me and my Sisters how to brown the roast first to seal in the juices before you cooked it. I also remember the time when I was flipping the roast over and it fell into the frying pan to hard and the hot butter splashed on my chest giving me a few burns. Luckily they healed and the scars went away but I’m super careful each time I flip a roast.
I love for my pot roast to be super flavorful this is why I added all of the goodness to this roast in this video. I hope you enjoy the video and I hope you’ll give my recipe a try.

Stovetop Pot Roast:
1 Beef Roast cleaned (the size of your choice, the roast should be at room temperature)
1 Can Campbell’s French Onion Soup
2 Cans Campbell’s Beef Consume or
2 Tablespoons Beef Bouillon
1 Medium Onion, sliced
2 Ribs Celery, sliced
3 or 4 Large Russet Potatoes, washed peeled and cut in whatever size you like.
6 to 7 Cans of Water, use the French Onion Soup Can
1 Stick Irish Butter
1 Tablespoon Minced Garlic
1 Teaspoon Accent
1 Teaspoon Tony Chachere’s Creole Seasoning
1/2 Teaspoon Black Pepper
1 Teaspoon Rubbed Sage

In a large boiler pot melt the stick of butter. Once it’s clarified, all of the cream has cooked off, add garlic. Let it simmer momentarily. Add the roast and gently brown both sides.
Once the roast is the color that you like add the soup then the water. Make sure that the water level is just over the roast.

YOU DO NOT NEED A POT FULL OF WATER!

Next add all of the remaining spices giving the pot a stir.
Next add the onion and celery. Give it a taste and add whatever you think would enhance the flavor. Place the lid on the pot and cook for 1 hour on medium heat. You don’t want a fast rolling boil. You want slow rolling heat so you won’t cook the roast to fast and cook off all of the liquid.
After the first hour check the liquid. You should still have plenty at this time.
After the second hour check your liquid again. As long as you don’t have the burner too high your liquid should still be fine.
During the last hour of cooking check the liquid and add your potatoes.
Cook for another hour for a total cooking time of about 3 hrs. 45 minutes.
To make your thickener add 4 to 5 teaspoons of flour and 1 1/2 cups of water to a jar with a lid. Be sure to close it tightly. Now shake the daylights out of the jar to mix the flour and water together. Pour slowly into the hot roast liquid and whisk vigorously, trying to prevent lumps. If yours turn out like mine did with lumps, no worries strain them out with a small strainer and carry on. Once your gravy is done you are ready to eat.
Serve with rice or mashed potatoes works perfectly!
Enjoy!

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