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Beef Roast In Cast Iron Dutch Oven Crockette
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Author:
Sheri Ann Richerson
Ingredients
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Scale
1x
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2.30
lb. beef roast
1/2 cup
beef broth
2 Tablespoon
butter
2 teaspoons
black pepper
1 teaspoon
ginger
1 teaspoon
juniper berries
1 teaspoon
cumin
1 teaspoon
garlic
1/2 teaspoon
cloves
2
allspice berries (whole)
1
bay leaf
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Instructions
Melt the butter in a
cast iron skillet
.
Add the
black pepper
, ginger, juniper berries, cumin, garlic, cloves, allspice and bay leaf.
Simmer for one minute to combine the flavors.
Cut the beef roast in half, then add it to the
cast iron skillet
.
Brown on all sides. This takes about a minute depending on how hot the skillet is.
Remove the beef roast and put it in the cast iron
dutch oven
crockette. I set the two pieces side by side to make them fit.
Add the beef broth.
Put the lid on and cook on high for 3 hours.
Turn the heat to low to keep the meat to stay warm until you are ready to serve it.
Find it online
:
https://experimentalhomesteader.com/beef-roast-cast-iron-dutch-oven/
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