FOOD NETWORK CAST IRON POT RECIPES

Name: Cast Iron Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 1 roast, 8-10 serving(s)
Ingredients: 3 lbs pot roast, as round as you can find; 1 tablespoon McCormick's Montreal Brand steak seasoning; 4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold); 1 turnip, scrubbed and pared; 1/2 onion, sliced in big chunks; 2 cups carrots, pared (and chunked); 1 cup rutabaga, diced; 1 celery rib, peeled (and chunked); 1 dozen button mushroom; 2 teaspoons beef base; 2 teaspoons mushrooms, base; 1 cup tomato juice (or V-8); 1 sprig thyme; parsley (to garnish)

CAST IRON POT ROAST RECIPE - FOOD.COM

Cast Iron Pot Roast Recipe - Food.com image

This is so good and can be baked in your oven while you are running errands. Ideal for dinner for two with plenty leftover for another meal! Add your favorite root veggies to make it your own.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 1 roast, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs pot roast, as round as you can find
1 tablespoon McCormick's Montreal Brand steak seasoning
4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold)
1 turnip, scrubbed and pared
1/2 onion, sliced in big chunks
2 cups carrots, pared (and chunked)
1 cup rutabaga, diced
1 celery rib, peeled (and chunked)
1 dozen button mushroom
2 teaspoons beef base
2 teaspoons mushrooms, base
1 cup tomato juice (or V-8)
1 sprig thyme
parsley (to garnish)

Steps:

Preheat the oven to 375 degrees.
Season roast with steak seasoning.
In a cast iron pot with a tight fitting lid sear the pot roast well.
Add the rest of the ingredients.
Mix up the sauce ingredients and pour over meat and veggies.
Cover, and bake for 3 hours.
Remove veggies and meat to a warm platter and thicken the sauce as desired.
Sprinkle the parsley over the plated meat and veggies and pass the sauce.

Nutrition Facts : Calories 531.5, FatContent 31.5, SaturatedFatContent 12.7, CholesterolContent 115.7, SodiumContent 228.8, CarbohydrateContent 26.2, FiberContent 4.1, SugarContent 5.4, ProteinContent 34.7

CAST IRON POT ROAST RECIPE - FOOD.COM

Cast Iron Pot Roast Recipe - Food.com image

This is so good and can be baked in your oven while you are running errands. Ideal for dinner for two with plenty leftover for another meal! Add your favorite root veggies to make it your own.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 1 roast, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs pot roast, as round as you can find
1 tablespoon McCormick's Montreal Brand steak seasoning
4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold)
1 turnip, scrubbed and pared
1/2 onion, sliced in big chunks
2 cups carrots, pared (and chunked)
1 cup rutabaga, diced
1 celery rib, peeled (and chunked)
1 dozen button mushroom
2 teaspoons beef base
2 teaspoons mushrooms, base
1 cup tomato juice (or V-8)
1 sprig thyme
parsley (to garnish)

Steps:

Preheat the oven to 375 degrees.
Season roast with steak seasoning.
In a cast iron pot with a tight fitting lid sear the pot roast well.
Add the rest of the ingredients.
Mix up the sauce ingredients and pour over meat and veggies.
Cover, and bake for 3 hours.
Remove veggies and meat to a warm platter and thicken the sauce as desired.
Sprinkle the parsley over the plated meat and veggies and pass the sauce.

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