Chef Kris Makes Sunday Pot Roast | Lodge Cast Iron Recipe of the Month

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner and chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

Chop the onion in half and peel the skin off.

Run the knife down almost through to the root ball and then chop the onion in the opposite direction for a quick chop.

Peel the carrots using a peeler, running it towards and away from yourself.

Cut the carrots at a 45-degree angle and roll them to make uniform pieces.

Trim the celery and cut into pieces a little more than half an inch.

Minced 4 garlic cloves and set aside.

Season the 3.5-pound chuck roast with a tablespoon to a tablespoon and a half of salt, coating all sides.

Heat a 7.5-quart USA Enamel dutch oven over medium to medium-high heat and add 2 tablespoons of olive oil.

Sear the chuck roast in the dutch oven for 3 to 5 minutes per side until evenly browned.

Remove the chuck roast and add chopped onions to the dutch oven, cooking for about 5 minutes until caramelized.

Add minced garlic to the onions and stir for about 1 to 2 minutes.

Deglaze the pan with 0.5 cup of red wine, scraping up the fond from the bottom.

Add 1 tablespoon of paprika, 1 tablespoon of brown sugar, 2 tablespoons of Worcestershire sauce, and 2 tablespoons of tomato paste to the sauce and mix well.

Nest the chuck roast back into the dutch oven and add any residual sauce.

Tie thyme and rosemary with butcher's twine and add to the pot along with 1 bay leaf.

Sprinkle the chopped carrots and celery around the chuck roast.

Pour in 1.25 cups of beef stock, leaving about half an inch of the chuck roast exposed.

Cover the dutch oven with the lid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens