Cast Iron Pot Roast
- Reviews 4
Ready In: 3 hrs 20 mins
Serves: 8-10
Yields: 1 roast
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)
Directions
- Preheat the oven to 375 degrees.
- Season roast with steak seasoning.
- In a cast iron pot with a tight fitting lid sear the pot roast well.
- Add the rest of the ingredients.
- Mix up the sauce ingredients and pour over meat and veggies.
- Cover, and bake for 3 hours.
- Remove veggies and meat to a warm platter and thicken the sauce as desired.
- Sprinkle the parsley over the plated meat and veggies and pass the sauce.
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