E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sunday Pot Roast Lodge Cast Iron | November 10, 2023 Our December Recipe of the Month is a slow-cooked classic: Sunday Pot Roast. It’ll be the star of any holiday party, but it’s simple enough to keep on rotation throughout the winter. Get it prepped and in the oven in 20 minutes, then watch—or perhaps, smell— the magic happen. Cozy it up to sides like mashed potatoes, green bean casserole, and a homemade loaf of bread for a spread guests will dream about into the new year. Level Intermediate Prep Time 20 minutes Cook Time 3 hours & 30 minutes Serves 6-8 Cook it With Our 7.5 Quart USA Enamel™ Dutch Oven Ingredients 1 beef chuck roast, boneless (3-4 lbs.) 2 tablespoons olive oil 1 tablespoon salt 1 teaspoon pepper 1 large yellow onion, chopped 6 cloves garlic, minced 4 large carrots, peeled and cut into ¾-inch pieces 4 celery stalks, cut into ¾-inch pieces 1 ¼ cups beef broth 2 cups red wine (Merlot or Cabernet) 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 4 sprigs rosemary 4 sprigs thyme 1 bay leaf 1 teaspoon paprika 1 teaspoon brown sugar 1 tablespoon butter Parsley, garnish Directions Preheat oven to 325° Pat roast dry and season well with salt and pepper. Heat dutch oven over medium-high heat. Add olive oil and sear beef for 3-4 minutes per side, until the entire roast is deeply browned, then remove from dutch oven and set aside. Lower heat to medium-low and add onion and salt. Sauté the onion until it’s translucent and beginning to caramelize, 5-7 minutes. Add minced garlic and continue to cook 1 minute, stirring often. Deglaze with red wine, scrape up the fond from the bottom of the dutch oven, and bring to a simmer for 2-3 minutes. Now, stir in tomato paste, Worcestershire sauce, paprika, and brown sugar. Set the beef back atop the bed of onions and add the carrots and celery around the roast. Pour in beef broth until the roast is halfway covered, then add rosemary, thyme, and bay leaves. Set the lid on the dutch oven and transfer to the oven. Braise for 3-3.5 hours, or until the meat is tender and easily pulls apart with a fork. Remove roast from the dutch oven, discard bay leaf, rosemary, and thyme sprigs. Bring contents of the dutch oven to a simmer for 3-5 minutes. Remove from heat and stir in butter. Slice or shred the beef and top with braising liquid. Garnish with parsley. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Sunday Pot Roast Lodge Cast Iron | November 10, 2023 Our December Recipe of the Month is a slow-cooked classic: Sunday Pot Roast. It’ll be the star of any holiday party, but it’s simple enough to keep on rotation throughout the winter. Get it prepped and in the oven in 20 minutes, then watch—or perhaps, smell— the magic happen. Cozy it up to sides like mashed potatoes, green bean casserole, and a homemade loaf of bread for a spread guests will dream about into the new year. Level Intermediate Prep Time 20 minutes Cook Time 3 hours & 30 minutes Serves 6-8 Cook it With Our 7.5 Quart USA Enamel™ Dutch Oven Ingredients 1 beef chuck roast, boneless (3-4 lbs.) 2 tablespoons olive oil 1 tablespoon salt 1 teaspoon pepper 1 large yellow onion, chopped 6 cloves garlic, minced 4 large carrots, peeled and cut into ¾-inch pieces 4 celery stalks, cut into ¾-inch pieces 1 ¼ cups beef broth 2 cups red wine (Merlot or Cabernet) 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 4 sprigs rosemary 4 sprigs thyme 1 bay leaf 1 teaspoon paprika 1 teaspoon brown sugar 1 tablespoon butter Parsley, garnish Directions Preheat oven to 325° Pat roast dry and season well with salt and pepper. Heat dutch oven over medium-high heat. Add olive oil and sear beef for 3-4 minutes per side, until the entire roast is deeply browned, then remove from dutch oven and set aside. Lower heat to medium-low and add onion and salt. Sauté the onion until it’s translucent and beginning to caramelize, 5-7 minutes. Add minced garlic and continue to cook 1 minute, stirring often. Deglaze with red wine, scrape up the fond from the bottom of the dutch oven, and bring to a simmer for 2-3 minutes. Now, stir in tomato paste, Worcestershire sauce, paprika, and brown sugar. Set the beef back atop the bed of onions and add the carrots and celery around the roast. Pour in beef broth until the roast is halfway covered, then add rosemary, thyme, and bay leaves. Set the lid on the dutch oven and transfer to the oven. Braise for 3-3.5 hours, or until the meat is tender and easily pulls apart with a fork. Remove roast from the dutch oven, discard bay leaf, rosemary, and thyme sprigs. Bring contents of the dutch oven to a simmer for 3-5 minutes. Remove from heat and stir in butter. Slice or shred the beef and top with braising liquid. Garnish with parsley. Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
