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

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter flavor, while water + bouillon is cost-effective.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains acidity; beef broth adds depth.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness, while green onions are less expensive.

Preheat the oven to 325°F.

Season both sides of the beef chuck roast with kosher salt and black pepper.

Heat vegetable oil in a large cast iron pan over medium-high heat.

Sear the beef roast for 3-4 minutes on each side until browned.

Remove the beef roast from the pan and turn off the heat.

Layer quarter-inch onion slices on the bottom of the pan.

Add sliced garlic cloves and fresh thyme sprigs on top of the onions.

Place the beef roast on top of the onions and pour in all the beef juices.

Add 2 cups of beef broth and 1 tablespoon of Worcestershire sauce.

Top with a sprig of rosemary and cover with foil.

Bake in the oven for 1 hour and 45 minutes.

Baste the roast with juices after 1 hour and 45 minutes.

Add chopped celery and baby carrots, then cover and bake for another 30 to 45 minutes.

Check the internal temperature of the roast to ensure it reaches 190-195°F.

Remove the beef roast from the pan and let it rest for 15 to 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: