Hello, hope you're having a great Monday!
There's nothing like a pot roast cooked in a cast iron Dutch oven. Seriously. 'Nuff said.
You will need:
A chuck roast, 5 or 6 pound, with consistent marbling.
Salt and pepper to taste, or Mrs. Dash
2 T. vegetable oil
2 beef bouillon cubes
2 medium onions, quartered
4 carrots, peeled and cut into 2 inch pieces, or (easier) use baby peeled carrots
6 medium potatoes, peeled and cut into halves
Rub the roast with salt, pepper and garlic salt.
Heat the oil in a 5 or 7 quart cast iron Dutch oven on medium high heat. Here's the secret to a really tender roast: Sear it on all sides until the roast is really brown.
Remove from heat, add hot or very warm water to almost cover the roast and add all of the other ingredients except the salt to taste - this should be added in the last 30 minutes.
Cover and place in a 275 degreeF oven. Cook for about 4 hours or until fork tender.
Remove the roast and vegetables to a large platter. Strain the broth and use it for making the gravy.
This roast is terrific when served with buttermilk biscuits right from the cast iron skillet.