Easy Cast Iron Pot Roast Recipe
When the air turns crisp and the rivers slow, there's nothing like a hearty pot roast to warm the soul. This Pot Roast is more than just a meal—it's a tradition, perfected over time. Crafted for the cast iron connoisseur, this dish brings together tender chuck roast, aromatic vegetables, and a rich, velvety gravy.
How To Make Cast Iron Pot Roast
Ingredients
Serves: 8
6 lbs boneless chuck roast (1 large or 2 medium pieces)
2 tablespoons canola oil
2 tablespoons unsalted butter
2 onions, minced (about 3 cups)
1 tablespoon chopped garlic
2 tablespoons tomato paste
1 tablespoon all-purpose flour
3 leeks, washed well and cut crosswise into large coins
1½ lbs carrots, peeled and cut into large pieces
2 lbs baby Dutch gold potatoes, large ones halved, smaller ones left whole
3 cups beef broth
4 sprigs fresh thyme plus 1 teaspoon chopped fresh thyme
2 sprigs rosemary plus 1 teaspoon chopped fresh rosemary
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon Dijon mustard, plus more for serving
Instructions
1. Preheat and Season
Preheat your oven to 325°F (163°C).
Trim any excess fat or sinew from the chuck roast.
Generously season both sides with coarse kosher salt and freshly ground black pepper.
2. Sear the Meat
Heat a 7¼-quart Dutch oven over medium-high heat for 2 minutes.
Add canola oil, then place the beef in the pot.
Sear until dark brown on both sides, about 5 minutes per side.
Transfer the beef to a large plate and reduce heat to medium-low.
3. Sauté Aromatics
Add unsalted butter to the Dutch oven.
Once melted, add minced onions and cook until soft, about 8-10 minutes, stirring to scrape up the brown bits from the bottom.
Stir in chopped garlic and tomato paste; cook for 2-3 minutes until the tomato paste starts to caramelize.
4. Build the Gravy
Stir in all-purpose flour and cook for 1 minute.
Gradually add beef broth, stirring constantly to combine.
Tie together the sprigs of thyme and rosemary with butcher’s twine and add to the pot.
Bring the mixture to a simmer over medium heat.
5. Add Vegetables and Roast
Add the prepared leeks, carrots, and potatoes to the pot.
Return the seared beef to the pot, nestling it among the vegetables.
Bring back to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
6. Braise to Perfection
Cook covered for 2½ to 3 hours, or until the vegetables are tender and the meat begins to shred easily with a fork.
7. Finish and Serve
Remove the herb sprigs from the pot.
Stir in 1 tablespoon of Dijon mustard and the chopped fresh thyme and rosemary.
Adjust seasoning with additional salt and pepper to taste.
Serve hot, with extra Dijon mustard on the side if desired.
Tips for Cast Iron Cooking
Preheat Properly: Always preheat your cast iron cookware to ensure even cooking and prevent sticking.
Sear for Flavor: A good sear locks in juices and adds depth to the dish.
Layer Flavors: Sautéing aromatics and deglazing the pot builds a rich, flavorful base.
Low and Slow: Braising at a low temperature allows the meat to become tender and flavorful.
FAQs
Can I use a different cut of beef for this recipe?
Yes, while chuck roast is ideal for its marbling and tenderness when braised, other cuts like brisket or bottom round can also be used.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy.
Can I prepare this dish in advance?
Absolutely. This pot roast tastes even better the next day. Simply cool, refrigerate, and reheat gently before serving.
What can I serve with this pot roast?
While it's a complete meal on its own, you can pair it with crusty bread or a simple green salad for added variety.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months.
Can I use dried herbs instead of fresh?
Yes, substitute with one-third the amount of dried herbs if fresh are unavailable.
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