Countrified Hicks: Cooking a Roast in a Cast Iron Dutch Oven

Tuesday, May 7, 2019

Cooking a Roast in a Cast Iron Dutch Oven

Pot roast is a favorite of most families. It is the most flavorful, comfort meal that is a staple Sunday evening meal for so many of us in America! It takes a bit of work to make this but it is TOTALLY worth the effort. Quick and easy is not always best and this is one recipe that proves that fact.

Cooking a Roast in a Cast Iron Dutch Oven

4 lb. rump roast (or chuck roast)

1 lb. carrots, peeled and halved lengthwise

3 c. beef broth

6-8 mushrooms (I used baby bellas)

4-6 large potatoes, peel and cut into large chunks

3 T. olive oil

1 medium onion, halved or cut into slices

2 T. red wine vinegar

1 T. Worcestershire sauce

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. basil

1/2 tsp. rosemary

1/2 tsp. thyme

1/4 tsp. pepper

Preheat your oven to 300 degrees.

You will need a large cast iron Dutch oven for this recipe and it needs to be about a 6 quart sized one. Be sure to also have a lid that will fit it and your Dutch oven needs to be well seasoned.

Place the oil into the Dutch oven and heat the oil on medium-high heat and then put the roast into the hot pan and sear the meat on all sides. Searing the meat locks in the flavor so do not skip this step. Sear on each of the 4 sides for about 2-5 minute per side. You want it browned well. Once it is seared, remove the roast from the pan and place on a plate and set aside.

Throw the onions into the pot and cook them until they are softened. Be sure to stir them often and do not allow them to burn or caramelize. Scoop out the onions once they are softened and set the onions on a plate and set aside.

Stir the carrots into the hot oil and let the carrots brown a bit on both sides. They only take a minute or two in the hot oil. You are not cooking them, you are just browning them a bit. Once browned, remove them and set them on a plate also.

Put the onions back into the pot and then stir in the garlic powder, basil, rosemary, thyme, Worcestershire sauce and red wine vinegar. Slowly pour in the beef broth. Stir and bring the liquid to a slow boil. Allow it to boil for 1 minute and then turn off the stove.

Gently place the roast into the hot liquid. Be sure to go slowly so you don't splatter the hot liquid onto your skin. The roast will not be fully submerged and that is okay. You want about half of the roast to be covered. Add a bit more beef broth (or water) if needed.

Sprinkle the salt and pepper over the roast and cover the Dutch oven with a lid and place it into the oven. You do need to use a heavy lid...using aluminum foil will not be enough.

Bake for 2 hours. After 2 hours, carefully remove the Dutch oven from the oven and remove the lid. Carefully, flip the roast over. Again, be careful to not get burned. Add in the carrots, potatoes and mushrooms and more beef broth (or water) if it needs it. Replace the lid and put the Dutch oven back into the oven and bake it for another hour or two. The roast is done when it falls apart easily and the veggies are soft.