Cassies - Stove Top Pot Roast

Name: Cassies - Stove Top Pot Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 - 8
Cuisine: American
Ingredients: 4 lb beef chuck roast - any outer fat removed; 2 - 3 Tbsp oil for browning meat; 6 - 8 clove garlic - smashed; 1 1/2 c dry red wine or can use marsala; 1 1/2 c water; 2 lb potatoes, i used yellow skinned baby idaho potatoes; 1 lb carrots - i used baby carrots; 2 large onions - chopped into large chunks; 1 tsp pepper; 4 tsp kosher salt; 2 tsp each - paprika & tumeric; 2 bay leaves; 1 inch piece of cinnamon stick; 1/4 c flour - if thickening the juice

By Cassie *
@1lovetocook1x

My Mom bought me a wonderful 6 quart Lodge Cast Iron Dutch Oven for Christmas...I've been putting it to good use...I just love it..Delicious is all I can say about this meal!!! I hope you try it, and love it as much as my family did...

Enjoy!

My photos

Rating:

★★★★★ 2 votes5

Comments:

45 Comments

Serves:

6 - 8

Prep:

20 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

Add to Grocery List

4 lb

beef chuck roast - any outer fat removed
2 - 3 Tbsp

oil for browning meat
6 - 8 clove

garlic - smashed
1 1/2 c

dry red wine or can use marsala
1 1/2 c

water
2 lb

potatoes, i used yellow skinned baby idaho potatoes
1 lb

carrots - i used baby carrots
2 large

onions - chopped into large chunks
1 tsp

pepper
4 tsp

kosher salt
2 tsp

each - paprika & tumeric
2

bay leaves
1

inch piece of cinnamon stick
1/4 c

flour - if thickening the juice

How to Make Cassies - Stove Top Pot Roast

Step-by-Step

Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat.
In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed. Don't rush this step as browning is important for a rich deep flavor.
Reduce the heat and add 1 1/2 cups dry red wine (or tomato juice) and 1 1/2 cup water, the bay leaves, and the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks. ( I saved time by buying baby potatoes with a thin skin, and prepackaged baby carrots )
After the meat has cooked for an hour, turn it over and add the cut up vegetables.
Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual time will depend on the size and shape of the meat. ( Every so often I would push any carrots or potatoes down into the broth, moving the beef around to make room... this is easy once cooked down some.)
Remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary.

You can fore go this step if not wanting a gravy for the meat and veggies.