Savory Herb-Infused Cast Iron Pot Roast
Indulge in the comforting flavors of a Savory Herb-Infused Cast Iron Pot Roast, an ideal dish for a cozy dinner for two. This recipe allows the robust flavors of a perfectly seared pot roast to blend seamlessly with a medley of root vegetables, all slow-cooked to perfection in a cast iron pot. While you attend to your day, this dish will roast gently in the oven, filling your home with an irresistible aroma. Serve with your favorite sides or enjoy the leftovers as a hearty lunch or dinner later in the week. Customize with any root vegetables you have on hand to make this dish truly your own!
8-10
Servings
256
Calories
14
Ingredients
Ingredients
Pot Roast
3 lbs (as round as possible)
Steak Seasoning
1 tablespoon (McCormick's Montreal Brand)
Potatoes
4 (scrubbed, peeled, and quartered (Yukon Gold recommended))
Turnip
1 (scrubbed and pared)
Onion
1/2 (sliced in big chunks)
Carrots
2 cups (pared and chunked)
Rutabaga
1 cup (diced)
Celery
1 rib (peeled and chunked)
Button Mushrooms
1 dozen
Beef Base
2 teaspoons
Mushroom Base
2 teaspoons
Tomato Juice
1 cup ((or V-8))
Thyme
1 sprig
Parsley
to garnish
Instructions
1
Preheat your oven to 375°F (190°C).
2
Generously season the pot roast with Montreal steak seasoning, ensuring every surface is well-coated.
3
In a preheated cast iron pot with a tight-fitting lid, sear the pot roast over medium-high heat, browning all sides until well caramelized.
4
Remove the roast and set it aside briefly while adding all the prepared vegetables (potatoes, turnip, onion, carrots, rutabaga, celery, and mushrooms) to the pot.
5
In a separate bowl, combine the beef base, mushroom base, and tomato juice. Mix well until incorporated.
6
Return the seared roast to the pot and pour the sauce mixture over it and the vegetables.
7
Add the sprig of thyme on top, then cover the pot tightly with the lid.
8
Transfer the pot into the preheated oven and bake for 3 hours until the meat is tender and fully cooked.
9
Once done, carefully remove the pot from the oven. Use a slotted spoon to transfer the meat and vegetables to a warm platter.
10
If desired, thicken the cooking liquid on the stovetop and adjust seasoning as necessary.
11
Garnish the dish with freshly chopped parsley before serving, and offer the sauce on the side.
Nutrition Information
12g
Fat
22g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Savory Herb-Infused Cast Iron Pot Roast.
How many people does this recipe serve?
This pot roast recipe provides 8 to 10 servings.
What is the required oven temperature?
The oven should be preheated to 375°F (190°C).
How long does the pot roast need to cook in the oven?
The dish should bake for 3 hours until the meat is tender.
What type of cooking vessel is recommended?
A cast iron pot with a tight-fitting lid is used for this recipe.
What cut and size of meat is used?
The recipe calls for a 3 lb pot roast, prepared to be as round as possible.
What specific seasoning is recommended for the meat?
McCormick's Montreal Brand Steak Seasoning is used to season the roast.
Which type of potatoes are best for this dish?
Yukon Gold potatoes are recommended, scrubbed, peeled, and quartered.
What other root vegetables are included?
The recipe includes turnip, carrots, and rutabaga.
How do I prepare the turnip?
The turnip should be scrubbed and pared before adding to the pot.
How should the onion be sliced?
The onion should be sliced into big chunks.
What is the quantity of carrots required?
You will need 2 cups of pared and chunked carrots.
How much rutabaga is used?
The recipe requires 1 cup of diced rutabaga.
How should the celery be prepared?
Use 1 rib of celery, peeled and chunked.
How many mushrooms are added to the pot?
One dozen button mushrooms are included in the recipe.
What is the liquid base for the sauce?
The sauce consists of beef base, mushroom base, and 1 cup of tomato juice or V-8.
How much beef base is needed?
The recipe calls for 2 teaspoons of beef base.
How much mushroom base is used?
The recipe calls for 2 teaspoons of mushroom base.
Can I substitute tomato juice with something else?
Yes, V-8 juice can be used as a substitute for tomato juice.
What herb is used to flavor the roast during cooking?
One sprig of thyme is placed on top of the roast before covering the pot.
What is the first step in preparing the meat?
Generously season the roast and sear it in the cast iron pot until all sides are caramelized.
When do I add the vegetables?
Add all prepared vegetables to the pot after searing and briefly removing the roast.
How is the sauce prepared?
Combine the beef base, mushroom base, and tomato juice in a separate bowl and mix well.
How do I garnish the dish before serving?
Garnish the finished pot roast with freshly chopped parsley.
Can I thicken the cooking liquid?
Yes, you can thicken the liquid on the stovetop after cooking and adjust the seasoning.
How many calories are in one serving?
Each serving contains approximately 256 calories.
What is the protein content per serving?
Each serving provides about 18g of protein.
What is the fat content per serving?
Each serving contains approximately 12g of fat.
How many carbohydrates are in a serving?
There are 22g of carbohydrates per serving.
Can the vegetables be customized?
Yes, you can customize the dish with any root vegetables you have on hand.