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!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the chuck roast generously with salt and black pepper on all sides.

Step 3

Lightly coat the roast with all-purpose flour, shaking off any excess.

Step 4

Heat a cast iron pot or Dutch oven over medium-high heat and add the olive oil.

Step 5

Sear the chuck roast for 4-5 minutes on each side until a deep golden crust forms. Remove the roast and set it aside.

Step 6

In the same pot, add the diced onion and sauté for 3-4 minutes until softened.

Step 7

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 8

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.

Step 9

Pour in the beef broth and Worcestershire sauce, and stir to combine.

Step 10

Return the chuck roast to the pot, ensuring it is partially submerged in liquid.

Step 11

Add the carrots, celery, baby potatoes, fresh thyme sprigs, and bay leaf around the roast.

Step 12

Cover the pot with a lid and transfer it to the preheated oven.

Step 13

Cook for 2.5 to 3 hours, or until the meat is fork-tender and the vegetables are cooked through.

Step 14

Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf before serving.

Step 15

Slice the roast and serve with the vegetables and pan juices spooned over the top.

Nutrition Facts

Serving size	(3432.4g)

Amount per serving	% Daily Value*
Calories	4549.4

Total Fat 303.0g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 952.5mg	0%
Sodium 7790.1mg	0%
Total Carbohydrate 155.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 29.8g
Protein 270.6g	0%

Vitamin D 0IU	0%
Calcium 525.9mg	0%
Iron 45.1mg	0%
Potassium 8092.0mg	0%

*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.

Source of Calories

Fat: 61.5%

Protein: 24.4%

Carbs: 14.1%