Cast Iron Dutch Oven Pot Roast

Course: Main Course, Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 2 48

Total Time: 2 58

Servings: servings

Calories: 426kcal

Author: Jazzmine Woodard

Classic beef pot roast braised in a mix of southern spices and aromatics for big flavor in every tender bite

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Equipment

Ingredients

3 pounds boneless beef shoulder roast
1 pound carrots
1 pound potatoes
1 yellow onion
12 ounces baby bella mushrooms
8 cloves garlic
2 ½ tablespoons Creole seasoning
1 bay leaf
3 cups beef broth
1 cup orange juice
2 tablespoons tomato paste
1 tablespoon molasses
1 tablespoon Worcestershire sauce

Instructions

Remove meat from the refrigerator and allow it to come to room temperature (about 45 minutes to an hour).
3 pounds boneless beef shoulder roast
Prep the Vegetables: Meanwhile, cut the carrots into two-inch-long rounds, halve the potatoes, dice the onion, quarter the mushrooms, and crush or mince the garlic.
1 pound carrots, 1 pound potatoes, 1 yellow onion, 12 ounces baby bella mushrooms, 8 cloves garlic
Sear the Meat: Pat each side of the meat with paper towels to remove any surface moisture, then rub the seasoning all over both sides. Warm three tablespoons of cooking oil in the Dutch oven over medium-high heat, then add the meat and brown each side (about four minutes per side). Remove meat from pot and set aside. Reduce heat to medium. Preheat oven to 325 degrees Fahrenheit.
2 ½ tablespoons Creole seasoning
Bloom the Aromatics: Add onion, and bay leaf to pot and cook until onion is fragrant and starts to turn translucent (about four minutes), stirring and scraping to dislodge any caramelized bits. Add garlic and cook one minute more.
1 bay leaf
Add the beef broth, orange juice, tomato paste, molasses, and Worcestershire sauce, and stir together well. Add the meat back to the pot, bring the mixture to a boil, then remove from heat.
3 cups beef broth, 1 cup orange juice, 2 tablespoons tomato paste, 1 tablespoon molasses, 1 tablespoon Worcestershire sauce
Braise the Roast: Carefully add carrots, potatoes, and mushrooms to pot around and underneath the roast, then cover pot with lid (Gently press the vegetables down with kitchen spoon, if needed, so that they’re mostly submerged in the braising liquid). Transfer the pot to the oven for 2 ½ hours or until roast is fork tender and reaches an internal temperature between 195 and 205 degrees Fahrenheit.
Let the meat rest for 20-25 minutes so the juices can redistribute. Serve warm with potatoes, carrots, mushrooms, and as much jus (pot liquid) as you like.

Notes

Modifications

I use baby potatoes, carrots, and mushrooms in this recipe, but you can change things up to suit your taste. Celery, parsnips, and turnips are all fair game. And you can simply cut regular-sized potatoes into smaller chunks.

The earthy sweetness of molasses helps balance out the flavor profile of this dish, though you can use an equal amount of dark brown sugar, granulated sugar, or other sweetener of your choice, like honey or maple syrup.

Beef broth will provide the most savory flavor, but poultry broth or even veggie broth will also work.

Storage

Store in an airtight container in the refrigerator. Keeps for up to four days.

To freeze, cool the roast to room temperature, then transfer to an airtight, freezer-safe container. Keeps for up to three months once frozen.

Nutrition