Do you feel like you are too busy to cook a real meal such as this pot roast recipe for your family?
Possibly you are tired of every meal being carry out or coming from a box, but you don’t know how to make a satisfying meal from scratch.
Cooking a roast in a cast iron Dutch oven is a perfect way to prepare a meal completely from scratch without a lot of extra work.
I love that I can make the entire meal in just one pan because that saves cleanup time! (I love this recipe so much I made a special recipe card to write it on so it is always right where I can easily find it even if I can’t get online! Be sure to download your FREE recipe card today!)
Your family is sure to love this pot roast recipe made in a cast iron Dutch Oven. I know my family sure does.
Plus there are many benefits to cooking with cast iron cookware!
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Learn how to cook a delicious beef pot roast in a Dutch Oven. My Easy One Pot Cast Iron Pot Roast Recipe is perfect for an oven, a wood stove or campfire.
- 2 t Butter
- 3 to 5 pounds Beef pot roast
- Meat rub
- C-Spice Seasoning Blend
- Garlic powder
- Worcestershire sauce
- 6 to 8 large Potatoes
- 2 pounds Carrots
- Hot Water
- Put the pan on the stove, turn the heat setting to medium high and add the butter. A wood fired stove that is just starting to heat up or a grill or campfire whose flames have died down will also work.
- Allow the butter to melt, then add the pot roast. Season the top side of the pot roast with a teaspoon of meat rub, a teaspoon of garlic, c-spice seasoning blend and pepper. Sprinkle each spice over the top of the pot roast.
- Once the bottom of the roast is brown, which will take about 10 minutes, turn it over so the other side can brown.
- Sprinkle enough Worcestershire sauce over the top of the pot roast to cover it. This will add flavor and help tenderize the meat.
- Add carrots and brown slightly.
- Cut whole potatoes into thirds and add them. Once they are all added, stir the potatoes and carrots together, then carefully lift the meat up high enough so the meat lays on top of the potatoes and carrots.
- If you desire, add salt and additional seasoning at this point.
- Add enough hot water to almost cover the potatoes and carrots. Put the lid on the Dutch oven and sit in on the top rack of your oven if you are using a stove, otherwise, simply put the lid on and continue cooking.
- Once the pan is inside the oven, close the oven door, turn the heat to 350 degrees F and cook for 3 hours or until the meat is tender.
- That’s all there is to it! Remember to remove the food from the cast iron pan as soon as it is finished cooking. Place the dirty pan in the sink, making sure to rinse it off well with hot water. It is not necessary to wash cast iron with soap and never use steel wool. If something sticks, use a wash cloth to scrub it off or a soft brush.
- Once the pan is clean, place it back into the oven, or on top of a heat source so all the water can be removed. If this is not done, the pan will rust. Finally, spray the cast iron pan with grease or use a rag to rub it all over the pan if necessary. This is done to season it and prevent food from sticking.
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I used a 5 quart Lodge Cast Iron Dutch Oven for this recipe.
I love Lodge because there cast irons pans are high quality and they come with easy-to-follow instructions on how to care for your cast iron pans so even someone who has never owns a cast iron pan before can get started the right way.
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