Noting says home cooked meal like a pot roast with potatoes and carrots. Traditional Sunday after church lunch with family. Great to put in the crockpot, cook while everyone is off to work and school, come home, and dinner is ready.
Today, I cooked this roast in my cast iron dutch oven. Probably my favorite way to cook a roast. Side note: I love this cast iron pot!
I’ve seen many different recipes for seasoning, and cooking a pot roast. I’ve tried a few, combined a few, and have found the best one for our family. It is quick, simple, and delicious.
You will need:
- 4-5 pound chuck roast
- Whole onion
- 2-3 cups beef broth
- Olive oil
- Salt and pepper, to taste
Salt and pepper the chuck roast.
Heat Dutch oven over medium-high heat, drizzle 1-2 tablespoons of olive oil
When the oil is hot, add in the halved onion,browning on one side and then the other. Remove the onions.
Throw a handful or two of baby carrots and red potatoes, cut in half, into the same hot pan and toss them around a bit until slightly browned. Remove carrots and potatoes. Add a more olive oil to the hot pan, if needed. Place the meat in the pan and sear it on all sides until it is brown all over. Remove the roast.
With the burner still on high, deglaze the pan with about 1 cup of beef broth, scraping the bottom with a whisk.
When the pan is deglazed, put the roast back into the pan and add
enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, potatoes, and carrots. Put the lid on, place in a preheated 275F oven for 3 -4 hours.
We will be enjoying this roast all week. I plan to have individual plates made in foil pans, ready for the oven. Using the timed cook feature on my oven, I can out these I at lunch, have them ready to grab and take with us for a picnic at the soccer fields. I’ll use my casserole tote to keep them warm until we are ready to eat. Add a salad and a dinner roll, and you have comfort food!