CASSIES - STOVE TOP POT ROAST

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Cassies - Stove Top Pot Roast image

My Mom bought me a wonderful 6 quart Lodge Cast Iron Dutch Oven for Christmas...I've been putting it to good use...I just love it..Delicious is all I can say about this meal!!! I hope you try it, and love it as much as my family did... Enjoy! My photos

Provided by Cassie *

Categories     Roasts

Time 2h50m

Number Of Ingredients 14

4 lb beef chuck roast - any outer fat removed
2 - 3 Tbsp oil for browning meat
6 - 8 clove garlic - smashed
1 1/2 c dry red wine or can use marsala
1 1/2 c water
2 lb potatoes, i used yellow skinned baby idaho potatoes
1 lb carrots - i used baby carrots
2 large onions - chopped into large chunks
1 tsp pepper
4 tsp kosher salt
2 tsp each - paprika & tumeric
2 bay leaves
1 inch piece of cinnamon stick
1/4 c flour - if thickening the juice

Steps:

  • 1. Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat.
  • 2. In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed. Don't rush this step as browning is important for a rich deep flavor.
  • 3. Reduce the heat and add 1 1/2 cups dry red wine (or tomato juice) and 1 1/2 cup water, the bay leaves, and the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
  • 4. Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks. ( I saved time by buying baby potatoes with a thin skin, and prepackaged baby carrots )
  • 5. After the meat has cooked for an hour, turn it over and add the cut up vegetables.
  • 6. Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual time will depend on the size and shape of the meat. ( Every so often I would push any carrots or potatoes down into the broth, moving the beef around to make room... this is easy once cooked down some.)
  • 7. Remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary. You can fore go this step if not wanting a gravy for the meat and veggies.

Zeeshan Javaid
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This pot roast is a delicious and affordable meal. I will definitely be making it again.


zilke 12
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I've never made pot roast before, but this recipe made it easy. The pot roast turned out great!


Fazol Korim
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This pot roast is a great comfort food. It's perfect for a cold winter day.


Nicole Wee
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I'm so glad I found this recipe. The pot roast was delicious, and my family loved it.


Shahzain
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This recipe is a must-try! The pot roast was perfect, and the gravy was amazing.


Sardar Sameer Iftikhar
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This pot roast is the best I've ever had! The meat was so tender it melted in my mouth, and the gravy was rich and flavorful.


Sayfon islam
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I made this pot roast for a dinner party and it was a huge success! Everyone raved about how tender and delicious the meat was.


Coachbright
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This recipe was easy to follow and the pot roast turned out great! The meat was moist and tender, and the gravy was flavorful.


Linda Tompkins
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I've made this pot roast recipe several times now, and it's always a hit. The meat is always fall-apart tender, and the gravy is perfect.


Ram bahadurthapamagar123
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This pot roast recipe is a keeper! The meat was so tender and flavorful, and the gravy was rich and delicious. My family loved it!