How Long To Cook A Roast On The Stove? The Ultimate Guide
Cooking a roast on the stove offers a flavorful and surprisingly easy alternative to oven roasting. The cooking time varies depending on the type of roast and its weight, but generally, plan for about 25-30 minutes per pound for medium-rare, increasing the time for further levels of doneness.
Why Stovetop Roasting?
Stovetop roasting, often referred to as braising or pot roasting, provides a moist and flavorful result. It’s an excellent option when you want to utilize a cut of meat that benefits from slow, low-heat cooking, like chuck roast or brisket.
- Enhanced Flavor: Braising allows the roast to develop deep, complex flavors as it simmers in liquid.
- Tender Texture: The slow cooking process breaks down tough connective tissues, resulting in incredibly tender meat.
- One-Pot Meal: Vegetables can be added to the pot during the final stages of cooking, creating a complete and satisfying meal.
- Energy Efficient: Stovetop cooking can be more energy-efficient than oven roasting, especially for smaller roasts.
Choosing the Right Roast
Selecting the correct cut of meat is crucial for stovetop roasting success. Tougher cuts that are high in collagen are ideal as they become incredibly tender during the long, slow cooking process.
- Chuck Roast: A classic choice for pot roast, known for its rich flavor and affordability.
- Brisket: Another excellent option, especially for those who enjoy pulled or shredded beef.
- Round Roast: While leaner than chuck roast, round roast can still be tenderized through braising.
- Bottom Round Roast: A relatively lean and economical choice.
The Stovetop Roasting Process: Step-by-Step
- Sear the Roast: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. This step develops flavor and helps to seal in juices.
- Remove the Roast: Take the seared roast out of the pot and set it aside.
- Sauté Aromatics: Add chopped onions, carrots, and celery (mirepoix) to the pot and sauté until softened, about 5-7 minutes. Add garlic during the last minute of cooking.
- Deglaze the Pot: Pour in a cup of red wine, beef broth, or other flavorful liquid. Scrape the bottom of the pot to loosen any browned bits (fond).
- Return the Roast: Place the roast back into the pot. Add enough liquid (beef broth, chicken broth, water, or a combination) to come about halfway up the sides of the roast.
- Add Herbs and Spices: Incorporate herbs like thyme, rosemary, bay leaves, and spices like peppercorns.
- Simmer: Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and simmer until the roast is fork-tender.
- Add Vegetables (Optional): About an hour before the roast is done, add root vegetables like potatoes, carrots, and parsnips.
- Rest: Once the roast is cooked, remove it from the pot and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Make Gravy: Skim any excess fat from the braising liquid. Thicken the liquid with a cornstarch slurry (cornstarch mixed with cold water) or a roux (butter and flour cooked together) to make a delicious gravy.
Internal Temperature Guide
| Doneness | Internal Temperature (Fahrenheit) |
|---|---|
| Rare | 125-130 |
| Medium-Rare | 130-140 |
| Medium | 140-150 |
| Medium-Well | 150-160 |
| Well-Done | 160+ |
Common Mistakes to Avoid
- Skipping the Sear: Searing is essential for developing flavor. Don’t skip this step!
- Using Too Much Liquid: The liquid should only come halfway up the sides of the roast. Too much liquid can result in a bland, boiled flavor.
- Cooking at Too High a Temperature: Low and slow is key to tenderizing the roast. Don’t be tempted to crank up the heat.
- Not Resting the Roast: Resting allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Ignoring the Internal Temperature: Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
Frequently Asked Questions (FAQs)
Can I use a slow cooker instead?
Yes, a slow cooker is an excellent alternative to stovetop roasting. The cooking time will be longer, typically 6-8 hours on low, but the results will be similar: a tender and flavorful roast. Follow a similar process for searing and deglazing before transferring everything to the slow cooker.
What if my roast is still tough after cooking for a long time?
If your roast is still tough, it simply needs more time. The collagen in the meat needs to break down further. Continue simmering until it becomes fork-tender. Check the liquid level to ensure it hasn’t completely evaporated.
Can I add wine to the braising liquid?
Absolutely! Red wine adds a rich and complex flavor to the braising liquid. Use a dry red wine like Cabernet Sauvignon or Merlot. If you don’t have wine, you can substitute with beef broth or balsamic vinegar.
How do I thicken the braising liquid for gravy?
You can thicken the braising liquid using a cornstarch slurry or a roux. For a cornstarch slurry, mix 1-2 tablespoons of cornstarch with an equal amount of cold water. Whisk until smooth and gradually add to the simmering liquid, stirring constantly until thickened. For a roux, melt equal parts butter and flour in a saucepan. Cook for a minute or two, then gradually whisk in the braising liquid.
What vegetables work best in a pot roast?
Root vegetables like potatoes, carrots, parsnips, and turnips are all excellent choices. Onions and celery are essential for the base of the braising liquid. Add heartier vegetables about an hour before the roast is done to prevent them from becoming mushy.
Can I use frozen roast for stovetop cooking?
While it’s generally recommended to thaw meat before cooking, you can technically cook a frozen roast on the stovetop. However, the cooking time will be significantly longer, and the results may not be as consistent. Searing will also be difficult. Thawing is highly recommended for best results.
How much liquid should I add to the pot?
The liquid should come about halfway up the sides of the roast. Too much liquid can dilute the flavors and result in a less flavorful roast.
What type of pot is best for stovetop roasting?
A heavy-bottomed pot or Dutch oven is ideal for stovetop roasting. These types of pots distribute heat evenly and help to prevent scorching.
How do I know when the roast is done?
The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding bone. Refer to the internal temperature guide above for desired levels of doneness. The roast should also be easily pierced with a fork.
Can I use different herbs and spices?
Absolutely! Feel free to experiment with different herbs and spices to create your own unique flavor profile. Some other options include bay leaves, garlic powder, onion powder, paprika, and Italian seasoning. Fresh herbs are generally preferred, but dried herbs can be substituted (use about 1/3 the amount of fresh herbs).
What can I do with leftover pot roast?
Leftover pot roast can be used in a variety of ways. Shred it and use it for sandwiches, tacos, or quesadillas. Add it to soups, stews, or chili. You can even use it as a topping for baked potatoes or pizza. Store leftover pot roast in the refrigerator for up to 3-4 days.
Can I braise a smaller piece of meat, like short ribs, using this method?
Yes, this method works beautifully for smaller cuts of meat like short ribs. The cooking time will be shorter, so start checking for doneness after about 2 hours. The same principles apply: sear the meat, sauté aromatics, deglaze the pot, and simmer in liquid until tender.