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Lodge Cast Iron Pot Roast Recipe

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Redwine Braised Pot Roast With Root Vegetables Lodge Cast Iron
Redwine Braised Pot Roast With Root Vegetables Lodge Cast Iron from www.lodgecastiron.com

Description

This lodge cast iron pot roast recipe brings together the amazing flavors of beef, carrots, potatoes, and celery for a delicious meal. The roast is slowly simmered in beef broth until tender and juicy, giving it a savory flavor. The vegetables are slowly cooked in the same liquid, making them tender and flavorful. The result is a hearty and comforting meal that will have your family asking for seconds. The best part is that this dish is easy to make and can be enjoyed any time of the year.

Prep Time

This pot roast recipe requires 45 minutes of prep time. This includes gathering the ingredients, cutting the vegetables, and prepping the roast. If you are short on time, you can always buy pre-cut vegetables to save time.

Cook Time

This recipe requires four hours of cook time. This includes simmering the roast and vegetables in the beef broth until they are tender and juicy. Once the roast and vegetables are cooked, the dish will be ready to serve.

Ingredients

  • 2.5-3 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups beef broth
  • 2 bay leaves
  • 1.5 pounds potatoes, cut into cubes

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Heat the olive oil in a large cast iron pot over medium heat.
  3. Add the onion, carrots, celery, garlic, salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
  4. Add the beef broth and bay leaves. Bring to a simmer.
  5. Add the chuck roast and potatoes to the pot. Cover with a lid and place in the oven.
  6. Cook for 4 hours. The pot roast should be fork tender when done.
  7. Remove the pot from the oven and let cool for 10 minutes.
  8. Serve the pot roast with the vegetables and potatoes.

Equipment

This recipe requires a large cast iron pot. You will also need a cutting board, knife, spoon, and measuring cups and spoons. If you don't have a cast iron pot, you can use a Dutch oven or large roasting pan.

Notes

This recipe can be easily doubled or tripled. If you are doubling the recipe, you may need to cook the pot roast for an extra hour or two to ensure that it is fork tender. If you are using a different cut of beef, you may need to adjust the cooking time.

Nutrition: Per Serving

  • Calories: 370
  • Fat: 11.7g
  • Carbohydrates: 25.2g
  • Protein: 32.1g
  • Fiber: 4.3g
  • Sodium: 804mg

Recipe Tips

This pot roast is best served with mashed potatoes, rice, or noodles. For a healthier option, serve the pot roast with a side of steamed vegetables. If you have leftovers, you can store them in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.

This pot roast is also great for meal prepping. Simply cook the roast and vegetables in advance, then portion out into individual servings for easy grab-and-go lunches throughout the week. You can also use the leftovers to make a delicious soup or stew.


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