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Stove top Pot Roast

No need for a knife to cut this tender meat. A fork will do fine. It is so delicious. The veggies give the dish an extra umph. You will find that the gravy gives it the finishing touch. Even though, It is what I considered one of my Winter comfort foods. I have made this in the warm weather. After all how many burgers, or hot dogs can you eat all summer. So, do go for the comfort foods all year long. Enjoy.
Course Lunch, Main Dish
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 people


  • 2 1/2-3 lbs. Kosher Pot roast Brisket can be substited
  • 2 large sweet onions cut in rings
  • 3-4 large carrots peeled and sliced in chunks
  • 3-4 large potatoes peeled and sliced in chunks
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • 2 tbsp. fresh parsley, divided
  • 1/2 tsp. garlic powder
  • 2 cups water
  • 2 tbsp. Worcestershire sauce


  1. Season meat with pepper, salt, paprika, thyme, garlic and 1 tbsp. fresh parsley.
  2. Put meat into large deep frying pan. Do not add oil. Sear on all sides.
  3. Mix water and Worcestershire sauce together. Set aside. Put onion rings on top of meat and on the sides. Pour 1 cup of water and Worcestershire sauce over meat, reserving 1 cup for later. Cover and cook on low to medium for 1 1/2 hours.
  4. Take out meat and carve against the grain to desired thickness. Return to pot . Add potatoes and carrots. Add more liquid as needed. Cover and cook for another 1 1/2 hours. Check often till done. Garnish with remaining tbsp. fresh parsley before serving.