Classic BEEF CHUCK POT ROAST Dinner Recipe in a Cast Iron Pan


There is nothing more comforting than a
homemade Sunday beef pot roast dinner. Today I will show you how to make an
easy and classic roast beef dinner, step by step from start to finish. The beef is
fall apart tender and rich in flavor. I’m Tess and welcome to my kitchen. I have a chuck roast that is a little over three pounds.
I think the chuck roast is the best as it has a lot of fat marbling and will
cook to fall apart tender and add a lot of flavor to the vegetables and gravy
juices. I’m using my large cast iron pan and my heat is on medium high. I’m adding
in some vegetable oil to coat the bottom and my beef roast that I’m seasoning
both sides with some kosher salt and black pepper. I’m letting this cook for a
good three to four minutes on each side so I get a nice brown caramelized crust.
This is going to add a lot of good rich flavor. Once done I’m turning off my heat
and removing the beef roast. Just a reminder that I will leave the
recipe and the list of ingredients for this classic beef pot roast recipe below
this video. Also remember to like and subscribe if you enjoyed this video
recipe and click the bell to make sure you receive notification of all my
future video recipes. I have my oven preheating to 325 degrees
Fahrenheit. I’m layering about quarter-inch onion slices on the bottom
and I’m adding in a couple of sliced garlic cloves and some fresh thyme sprigs. Next,
the roast sets on top of the onion slices and don’t forget to pour in all
the beef juices. This is two cups of beef broth and this will help keep the meat
moist and help form some rich juices for the gravy. I’m also adding a tablespoon
of Worcestershire sauce for more flavor and a tang. Finally topping with a sprig
of rosemary. The onions will help hold the roast above the liquid level so the
meat bakes and does not boil. I’m covering this with foil and baking at
325 degrees Fahrenheit for one hour and 45 minutes and then I will add the
vegetables. The idea is to cook the roast slow and
slow so the fat renders and the meat becomes nice and tender. For fall apart
tender beef the internal temp should be about 190 to 195 Fahrenheit. Depending on
the size of your roast you will need to check the internal temp of the roast
about every 20 minutes near the end of cooking time. You don’t want to overcook
the beef because it will become dry. It’s been 1 hour and 45 minutes and I’m
basting the roast with some of the juices. If you find your liquid level is
low you may need to add more beef broth. Just be careful because the vegetables
will also produce some juices. I’m adding in some chopped celery and baby carrots.
You can also add potatoes or any vegetable that you like. This is getting
recovered with the foil and baking for another 30 to 45 minutes. It’s been 45 minutes and the beef roast is done. The meat is fork tender and
smelling really good! I’m removing the beef roast from the pan covering and
letting it rest for 15 to 20 minutes before serving. The vegetables are tender
and I’m making beef gravy with all the rich broth. Stay tuned for the next video
where I will show you how to make this easy, delicious rich beef gravy from
scratch. I’m serving tonight with some mashed potatoes. if you would like to see
how to make creamy and fluffy mashed potatoes I will leave a link here and
also in the show more section below. The roast beef is so tender. This is such
an easy delicious comforting meal. I hope you give this cast-iron pot roast dinner
a try and enjoy. If you like this video recipe please hit
the like and subscribe button. Remember to hit the bell next to the subscribe to
make sure that you get my future video recipes. You can also find me on Facebook
and at my website. Feel free to share this recipe and my channel with your
friends and family. And until next time… Much Love!

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Comments

  1. I Know there are Soooo Many ppl who think that, the More Money they Spend on a Cut of Meat, the Better it Will be !! Just as you have Shown Here, and Also as I have Cooked for decades, Chuck is So Very Tender and has Plenty of Fat Marbling, it just needs to be Cooked Proper, and also for Steaks Some Marinating Will Definitely Help for even more Shredding Right Off the Bone !!
    Ohhh Lord, I Love Chuck Steak. And it's Not like I Can't afford a better Cut, I Just Choose Chuck A lot of the time due to the Fat, Which Gives Soooooooo Much Flavor !!! I Also love to use Chuck in a Rice Cooker for Certain Recipes which Also Shreds it Right off the bone. Thanks for the video, I'm Right here with you Sis ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿป๐Ÿ™‚๐Ÿ˜

  2. Awesome my favorite dish is chuck roast
    I smear better than bouillon on the roast before I brown.

    Best food ever๐Ÿ’ž

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