How to Cook a Chuck Roast in a Cast Iron Pot

I learned How to Cook a Chuck Roast in a Cast Iron Pot today. You can do it too!

I was never really a fan of cooking with cast iron until recently. I remember learning to cook at my Mom’s house with cast iron. Probably the first thing I learned how to cook was fried potatoes. That was my after school snack sometimes.

Back in the day, there we didn’t have Teflon pans or Fry Daddys. Anyway, I received the cast iron Dutch oven last Christmas and have found success using it for various roasts, stews, and jambalaya.

Unless you purchase the porcelain or enameled cast iron, regular cast iron can seem to be tricky to clean.

We use regular salt and a cast iron scrubbing brush. Rinse and dry well and put in the oven on a low temp for a few minutes to make sure it’s dry. Then Mike puts a little oil on a paper towel and runs all over the inside.

The key is to prevent the cast iron from getting rust spots. You should never let a dirty cast iron pot soak in soapy water for a period of time or overnight. Cast iron should be cleaned as soon as you can for years of cooking enjoyment.

We’ve tried several cuts or types of roasts in the cast iron pot. This particular episode features a Beef Chuck Roast stuffed with garlic pods and surrounded by root vegetables.

We hope you enjoy this new recipe from Cajun Cooking TV.

Prep:  30 minutes
Cooking Time:  3-4 hours
Serves: 6 servings

How to Cook a Chuck Roast: Ingredients

2-3 pound chuck roast or other roast of your choice
2 cups sweet onion, celery, and bell pepper – coarsely chopped
8-10 garlic pods – sliced in half or 2 tablespoons minced garlic
3 medium sized turnip roots – peeled and quartered
½ bag peeled baby carrots
8-10 small red potatoes – quartered
1 cup water
Olive oil

Cajun seasoning (like Tony Chachere’s Creole Seasoning)
Salt
Garlic powder (granulated)
Onion powder
Bay leaf powder (optional)

8 quart Cast Iron Dutch Oven

How to Cook a Chuck Roast: Cooking Directions

Preheat oven to 350 degrees F.

Coat the bottom of cast iron pot with olive oil.

Take a sharp knife and cut slits in the chuck roast to insert the garlic pieces all over.

Season the roast well with salt, Tony’s, onion powder, granulated garlic powder, and bay leaves powder.

Cover the roast in all-purpose flour.

Heat the cast iron pot on the stove top.

Brown the roast on the top and bottom in the cast iron pot.

Remove the roast and add the chopped onion, celery, and bell pepper on the bottom of the pot.

Place the browned and seasoned roast on top.

Pour in 1 cup water.

Place pot in the oven on a large cookie sheet in case of spill over.

Allow to cook for 1 hour uncovered.

Carefully remove from oven and toss in all the turnips, baby carrots, and red potatoes.

Place the cover on the pot and allow to cook covered for 2 more hours.

Carefully remove the lid and set aside on pot holders.

Let the roast cook another 20 minutes uncovered.

Remove pot from oven.

Carefully lift the roast onto a plate for slicing.

Serve over cooked rice or my creamy mashed potatoes recipe.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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