Cast Iron Pot Roast
Transform your dinner table with this comforting Cast Iron Pot Roast—a hearty, one-pot meal that makes every bite unforgettable. This recipe features a perfectly seasoned chuck roast, seared to golden perfection before slow-cooking in a rich medley of beef broth, red wine, and Worcestershire sauce. Tender carrots, celery, and baby potatoes soak up the flavorful juices, while fresh thyme and a bay leaf infuse the dish with earthy aromas. Cooked low and slow in a cast iron pot or Dutch oven, this pot roast boasts melt-in-your-mouth meat and perfectly roasted vegetables, creating the ultimate crowd-pleasing meal. Ideal for Sunday dinners or special celebrations, this recipe is as versatile as it is delicious. Serve it straight from the pot for rustic charm and spoon the savory pan juices over the roast for a showstopping finish!
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Recipe Information
Ingredients
- 3 pounds chuck roast (bone-in or boneless)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 1 pound baby potatoes
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
Instructions
Preheat your oven to 325°F (163°C).
Season the chuck roast generously with salt and black pepper on all sides.
Lightly coat the roast with all-purpose flour, shaking off any excess.
Heat a cast iron pot or Dutch oven over medium-high heat and add the olive oil.
Sear the chuck roast for 4-5 minutes on each side until a deep golden crust forms. Remove the roast and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pot by adding the red wine, scraping up the browned bits with a wooden spoon. Let the wine reduce by half for about 2 minutes.
Pour in the beef broth and Worcestershire sauce, and stir to combine.
Return the chuck roast to the pot, ensuring it is partially submerged in liquid.
Add the carrots, celery, baby potatoes, fresh thyme sprigs, and bay leaf around the roast.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, or until the meat is fork-tender and the vegetables are cooked through.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf before serving.
Slice the roast and serve with the vegetables and pan juices spooned over the top.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1377 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
