Beef Roast In Cast Iron Dutch Oven Crockette


  • 2.30 lb. beef roast
  • 1/2 cup beef broth
  • 2 Tablespoon butter
  • 2 teaspoons black pepper (affiliate link)
  • 1 teaspoon ginger
  • 1 teaspoon juniper berries
  • 1 teaspoon cumin
  • 1 teaspoon garlic
  • 1/2 teaspoon cloves
  • 2 allspice berries (whole)
  • 1 bay leaf


  1. Melt the butter in a cast iron skillet (affiliate link).
  2. Add the black pepper (affiliate link), ginger, juniper berries, cumin, garlic, cloves, allspice and bay leaf.
  3. Simmer for one minute to combine the flavors.
  4. Cut the beef roast in half, then add it to the cast iron skillet (affiliate link).
  5. Brown on all sides. This takes about a minute depending on how hot the skillet is.
  6. Remove the beef roast and put it in the cast iron dutch oven (affiliate link) crockette. I set the two pieces side by side to make them fit.
  7. Add the beef broth.
  8. Put the lid on and cook on high for 3 hours.
  9. Turn the heat to low to keep the meat to stay warm until you are ready to serve it.
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