Real Recipes From Real Home Cooks ®

cassies - stove top pot roast

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

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

(2 ratings)
yield 6 - 8
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For cassies - stove top pot roast

  • 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
  • 2 lb
    potatoes, i used yellow skinned baby idaho potatoes
  • 1 lb
    carrots - i used baby carrots
  • 2 lg
    onions - chopped into large chunks
  • 1 tsp
  • 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

  • 1
    Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat.
  • 2
    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.
  • 3
    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.
  • 4
    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 )
  • 5
    After the meat has cooked for an hour, turn it over and add the cut up vegetables.
  • 6
    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.)
  • 7
    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.