Best 5 Cast Iron Pot Roast Recipes

**Pot roast is a classic comfort food dish that is perfect for a cold winter day.** It is made with a chuck roast, vegetables, and a flavorful liquid, and is typically cooked in a Dutch oven or slow cooker. The result is a tender and juicy roast with fall-off-the-bone meat and a rich, flavorful gravy. This article provides three delicious pot roast recipes that are sure to please everyone at the table.

**The first recipe is for a classic pot roast with vegetables**. This recipe uses a chuck roast, carrots, celery, onions, and potatoes. The roast is browned in a Dutch oven before being simmered in a flavorful broth made with red wine, beef broth, and Worcestershire sauce. The vegetables are added to the pot during the last hour of cooking.

**The second recipe is for a slow cooker pot roast**. This recipe is perfect for busy weeknights. Simply brown the roast in a skillet before transferring it to a slow cooker. Add the vegetables, beef broth, and Worcestershire sauce, and cook on low for 8-10 hours.

**The third recipe is for a pot roast with a creamy mushroom sauce**. This recipe is a bit more decadent than the others, but it is well worth the extra effort. The roast is cooked in a Dutch oven as in the first recipe, but a creamy mushroom sauce is added during the last hour of cooking. The sauce is made with mushrooms, cream, and white wine, and it adds a rich and luxurious flavor to the dish.

Check out the recipes below so you can choose the best recipe for yourself!

CAST IRON POT ROAST

Cast Iron Pot Roast image

This is so good and can be baked in your oven while you are running errands. Ideal for dinner for two with plenty leftover for another meal! Add your favorite root veggies to make it your own.

Provided by Secret Agent

Categories One Dish Meal

Time 3h20m

Yield 1 roast, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs pot roast, as round as you can find
1 tablespoon McCormick's Montreal Brand steak seasoning
4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold)
1 turnip, scrubbed and pared
1/2 onion, sliced in big chunks
2 cups carrots, pared (and chunked)
1 cup rutabaga, diced
1 celery rib, peeled (and chunked)
1 dozen button mushroom
2 teaspoons beef base
2 teaspoons mushrooms, base
1 cup tomato juice (or V-8)
1 sprig thyme
parsley (to garnish)

Steps:

Preheat the oven to 375 degrees.
Season roast with steak seasoning.
In a cast iron pot with a tight fitting lid sear the pot roast well.
Add the rest of the ingredients.
Mix up the sauce ingredients and pour over meat and veggies.
Cover, and bake for 3 hours.
Remove veggies and meat to a warm platter and thicken the sauce as desired.
Sprinkle the parsley over the plated meat and veggies and pass the sauce.

CAST IRON ROAST BEEF

Cast Iron Roast Beef image

Provided by Trisha Yearwood

Categories main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

One 3-pound boneless rib eye roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups beef stock
2 cloves garlic
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 shallot, finely chopped
1/4 cup red wine
1/4 cup brandy
1/2 cup heavy whipping cream
2 tablespoons whole-grain mustard
3 tablespoons chopped fresh flat leaf parsley

Steps:

Preheat the oven to 400 degrees F.
Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.

POT ROAST WITH VEGETABLES

Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

STOVETOP YANKEE POT ROAST

Stovetop Yankee Pot Roast image

Good, old-fashioned pot roast prepared on top of the stove!

Provided by Linda

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h35m

Yield 10

Number Of Ingredients 12

Ingredients

¼ cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

Steps:

Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 10.1 g, Cholesterol 88.4 mg, Fat 23.6 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 390.5 mg, Sugar 2.9 g

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven) image

Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years!

Provided by Peg1933

Categories Pork

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 lbs pork roast (butt, loin, etc.)
5 garlic cloves, peeled
1 small onion, thinly sliced
2 cups water
1 tablespoon Kitchen Bouquet
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon lard
2 tablespoons cornstarch
1/2 cup water

Steps:

Pre-heat oven to 350°F.
Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
Salt and pepper all sides of pork roast.
When lard just begins to give off smell of being hot, place roast in pot.
DO NOT move it for a minute or so, then rotate it to brown all sides.
Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
Mix Kitchen Bouquet into the 2 cups of water.
Pour in the water mixture.
Bring to a boil.
Cover tightly and place in lower portion of the oven.
Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
Half-way through roasting time turn the roast over.
Remove roast from pan and cover to keep hot.
Mix 2 Tablespoons cornstarch into 1/2 cup water.
Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
Bring to a boil, taste and season if needed with salt and/or pepper.
NOTE: Pork roast made this way is ALWAYS tender.
It makes wonderful hot pork sandwiches!
The gravy is out of this world!

Nutrition Facts : Calories 635.6, Fat 20.1, SaturatedFat 6.3, Cholesterol 316, Sodium 850.8, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 100.3

Tips:

Sear the meat in a separate pan before adding it to the pot roast. This will help to brown the meat and develop its flavor.
Use a good quality pot roast. Look for a roast that is well-marbled with fat. This will help to keep the roast moist and flavorful.
Don't overcrowd the pot roast. Make sure there is enough room for the roast to brown evenly.
Use a variety of vegetables in your pot roast. This will add flavor and nutrition to the dish.
Season the pot roast generously. Use a combination of salt, pepper, and your favorite herbs and spices.
Cook the pot roast on low heat for a long period of time. This will help to tenderize the meat and develop its flavor.
Let the pot roast rest for at least 15 minutes before serving. This will help the meat to retain its juices.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a pot roast that is tender, flavorful, and sure to impress your family and friends.

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