Cassies - Stove Top Pot Roast
By
Cassie *
@1lovetocook1x
1
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
Enjoy!
My photos
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6 - 8
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Stove Top
Ingredients
-
4 lbbeef chuck roast - any outer fat removed
-
2 - 3 Tbspoil for browning meat
-
6 - 8 clovegarlic - smashed
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1 1/2 cdry red wine or can use marsala
-
1 1/2 cwater
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2 lbpotatoes, i used yellow skinned baby idaho potatoes
-
1 lbcarrots - i used baby carrots
-
2 largeonions - chopped into large chunks
-
1 tsppepper
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4 tspkosher salt
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2 tspeach - paprika & tumeric
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2bay leaves
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1inch piece of cinnamon stick
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1/4 cflour - if thickening the juice
How to Make Cassies - Stove Top Pot Roast
- 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.
