Simple Roast Dinner in a Cast Iron Skillet
This simple roast dinner in a cast iron skillet is the best Sunday dinner. Juicy chuck roast is cooked low and slow with potatoes, carrots, and onions for an easy one-pot meal the whole family will enjoy.
Ingredients
- 2 Tablespoons olive oil
- 4 pound beef chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 pounds baby yellow potatoes or red potatoes
- ½ pound baby carrots
- ½ large red onion chopped (or yellow onion)
- 1 package dry onion soup mix
- ½ cup beef broth
Instructions
- Preheat oven to 300° and heat a 15" cast iron skillet or dutch oven over medium-high heat on the stovetop with olive oil.
- Season beef roast with salt and pepper and then sear the roast in the hot pan for 2-3 minutes on each side till browned.
- Remove pan from the heat and add potatoes, carrots, and onions to it around the beef.
- Sprinkle the package of dry onion soup mix over the top of the roast and pour the beef broth over the vegetables.
- Cover the pan completely with a lid or foil and place in the preheated oven for 3 - 4 hours till fork tender. Let rest for 10 minutes before slicing.
Notes
- Beef - Brisket or round roast can also be used. A round roast or rump roast is leaner so extra fat or liquid should be added.
- Vegetables - Instead of potatoes and carrots, try sweet potatoes, turnips, green beans, or brussels sprouts.
- Searing - If time allows, searing the roast adds flavor and moisture. If tight on time, this step can be skipped.
- Slow cooker - Sear the roast skillet then transfer to a crock pot. Cooking time will be approximately 4 hours on high or 8 hours on low.
- Skillet & baking dish - Sear the roast in a skillet, then transfer to a baking or casserole dish. Add the vegetables, seasoning, and broth, and then cover and finish in the oven as directed.
- Make Ahead - Assemble the pot roast up to one day ahead of time all the way up until before placing it in the oven. Cover with foil and place in the refrigerator until cooking time. Take it out of the refrigerator while the oven preheats. Cooking time may be a bit longer.
- Leftovers - Leftover pot roast will keep for 3-5 days in the refrigerator in an airtight container. Reheat in the microwave or in a skillet with a bit of beef stock or broth until warmed through.
Nutrition
Serving: 10ouncesCalories: 561kcalCarbohydrates: 28gProtein: 47gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 156mgSodium: 1422mgPotassium: 1369mgFiber: 4gSugar: 3gVitamin A: 3943IUVitamin C: 24mgCalcium: 75mgIron: 6mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!