Let’s face it, life today is busy, yet you still want your family to eat a decent meal.
That’s what makes this easy Dutch Oven Pot Roast Recipe so perfect.
Simply put the pot roast, potatoes and carrots together inside a Dutch Oven and put the pan in your oven.
Let it cook for three hours while you do other things and when your family is ready to eat, you have a hearty, delicious meal that will have them asking for more!
How To Cook In A Cast Iron Dutch Oven
For those who have never cooked in a cast iron Dutch Oven, there is nothing to be afraid of.
In fact, cast iron is the original non-stick cookware.
The trick to making sure your cast iron is non-stick is to properly season it before the first time you use it.
Quick Tips For Using A Cast Iron Dutch Oven
It’s a good idea to elevate the pot roast instead of placing it directly on the bottom of the Dutch Oven.
A cast iron trivet is the best item to use.
However, if you do not have a cast iron trivet, that does not mean you cannot make this recipe.
It simply means to be aware, especially if you are cooking over an open fire, that the meat as well as any vegetables that are actually touching the bottom of the pan might end up a little over cooked.
The rest of the meat and the potatoes will be fine.
Here Is The Cast Iron Dutch Oven Pot Roast Recipe
This recipe is perfect for a Sunday meal.
It works well on top of a stove, in an oven, on a BBQ grill, over an open fire or even on top of a wood burning stove.
Regardless of how you cook it, I hope you will enjoy it.
Here is my recipe:
- 2 teaspoons Butter
- 3 to 5 pounds Beef pot roast
- Meat rub
- C-Spice Seasoning Blend
- 1 teaspoon Garlic powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- Worcestershire sauce
- 6 to 8 large Potatoes
- 2 pounds Carrots
- Hot Water
- Put the pan on the stove, turn the heat setting to medium high and add the butter. A wood fired stove that is just starting to heat up or a grill or campfire whose flames have died down will also work.
- Allow the butter to melt, then add the pot roast. Season the top side of the pot roast with a teaspoon of meat rub, a teaspoon of garlic, c-spice seasoning blend and pepper. Sprinkle each spice over the top of the pot roast.
- Once the bottom of the roast is brown, which will take about 10 minutes, turn it over so the other side can brown.
- Sprinkle enough Worcestershire sauce over the top of the pot roast to cover it. This will add flavor and help tenderize the meat.
- Add carrots and brown slightly.
- Cut whole potatoes into thirds and add them. Once they are all added, stir the potatoes and carrots together.
- Once the potatoes are slightly brown, remove the meat, potatoes and carrots from the dutch oven and set them aside.
- Place a cast iron trivet into the bottom of the dutch oven, then place the potatoes and carrots on top of the cast iron trivet.
- If you desire, add salt and additional seasoning at this point.
- Add enough hot water to almost cover the potatoes and carrots.
- Place the pot roast on top of the potatoes and carrots then add any additional seasoning to the meat.
- Put the lid on the Dutch oven and sit in on the top rack of your oven if you are using a stove, otherwise, if you are cooking it on a stovetop, the top of a wood burning cook stove or over an open fire, simply put the lid on and continue cooking. If you are cooking it over an open fire, be sure to place hot coals on the top of the dutch oven lid.
- Once the pan is inside the oven, close the oven door, turn the heat to 350 degrees Fahrenheit and cook for 3 hours or until the meat is tender. For those using other cooking methods, as long as the temperature is around 350 degrees Fahrenheit, the cooking time is the same.
- That’s all there is to it! Remember to remove the food from the cast iron pan as soon as it is finished cooking. Place the dirty pan in the sink, making sure to rinse it off well with hot water. It is not necessary to wash cast iron with soap and never use steel wool. If something sticks, use a wash cloth to scrub it off or a soft brush.
- Once the pan is clean, place it back into the oven, or on top of a heat source so all the water can be removed. If this is not done, the pan will rust. Finally, spray the cast iron pan with grease or use a rag to rub it all over the pan if necessary. This is done to season it and prevent food from sticking.