Cast Iron Pot Roast Recipe

Name: Cast Iron Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pot roast, as round as you can find; 1 tablespoon McCormick's Montreal Brand steak seasoning; 4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold); 1 turnip, scrubbed and pared; 1/2 onion, sliced in big chunks; 2 cups carrots, pared (and chunked); 1 cup rutabaga, diced; 1 celery rib, peeled (and chunked); 1 dozen button mushroom; Sauce; to 1 cup boiling wateradd; 2 teaspoons beef base; 2 teaspoons mushrooms, base; 1 cup tomato juice (or V-8); 1 sprig thyme; parsley (to garnish)

Servings: persons

3 lbs pot roast, as round as you can find
1 tablespoon McCormick's Montreal Brand steak seasoning
4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold)
1 turnip, scrubbed and pared
1/2 onion, sliced in big chunks
2 cups carrots, pared (and chunked)
1 cup rutabaga, diced
1 celery rib, peeled (and chunked)
1 dozen button mushroom
Sauce
to 1 cup boiling wateradd
2 teaspoons beef base
2 teaspoons mushrooms, base
1 cup tomato juice (or V-8)
1 sprig thyme
parsley (to garnish)

1
Preheat the oven to 375 degrees.
2
Season roast with steak seasoning.
3
In a cast iron pot with a tight fitting lid sear the pot roast well.
4
Add the rest of the ingredients.
5
Mix up the sauce ingredients and pour over meat and veggies.
6
Cover, and bake for 3 hours.
7
Remove veggies and meat to a warm platter and thicken the sauce as desired.
8
Sprinkle the parsley over the plated meat and veggies and pass the sauce.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs pot roast, as round as you can find, 1 tablespoon McCormick's Montreal Brand steak seasoning, 4 potatoes, scrubbed and peeled and quartered (I use Yukon Gold), 1 turnip, scrubbed and pared, and more.

Yes, Cast Iron Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cast Iron Pot Roast

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