Best 2 Griddle Cast Iron Chuck Roast Recipes

Indulge in the culinary delight of a tender and flavorful Griddle Cast Iron Chuck Roast, a dish that combines the richness of beef with a symphony of spices and vegetables. This hearty meal, prepared on a trusty griddle or cast iron skillet, promises a mouthwatering experience with every bite. Discover the secrets of creating this delectable dish, along with three additional tantalizing recipes that utilize the versatility of a griddle or cast iron skillet. Embark on a culinary journey that celebrates the goodness of beef, vegetables, and the unique flavors imparted by cooking on a griddle or cast iron surface.

Here are our top 2 tried and tested recipes!

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.

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.

Tips:

Choose the right cut of meat: Chuck roast is a great choice for this recipe because it is a tough cut of meat that becomes tender when cooked slowly. Other good options include brisket, rump roast, and top round roast.
Sear the meat before braising: Searing the meat helps to brown it and develop flavor. This also helps to keep the meat moist during the braising process.
Use a good quality braising liquid: The braising liquid is what gives the meat its flavor, so it is important to use a good quality liquid. Some good options include beef broth, red wine, or beer.
Cook the meat until it is fall-apart tender: The meat should be cooked until it is fall-apart tender, which will take about 2-3 hours. You can check the tenderness of the meat by inserting a fork into it. If the fork goes in easily, the meat is done.
Serve the meat with your favorite sides: This recipe can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

This griddle cast iron chuck roast recipe is a delicious and easy way to cook a tough cut of meat. The meat is seared and then braised in a flavorful liquid until it is fall-apart tender. This recipe is perfect for a special occasion or a weeknight meal. Serve it with your favorite sides and enjoy!