How to Cook a Chuck Roast in a Cast-Iron Pot (8 Steps)
A chuck roast in a cast-iron pot is emblematic of Southern cooking, an image that effortlessly describes slow-cooking, one-pot meals and simplicity. Whether you have a deep cast-iron pot or a shallow one, a wide one or a narrow one, you need little more than liquid to cook chuck roast. Cast-iron pots retain heat like regular ovens, so slow cooking a chuck roast over low heat on the stove is the same as in a low-temperature oven. You have the advantage of portability with cast-iron, so you simply have to transfer the pot to the table when ready.
Things You'll Need
- Kosher salt
- Oil or butter
- Water or stock
- Vegetables (optional)
Instructions
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Coat the chuck roast with a thick layer of kosher salt and let it stand refrigerated overnight. Salting chuck roast the night before tenderizes as well as marinates and makes it taste beefier.
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Scrape off the salt 1 to 2 hours before starting the chuck roast and let it stand at room temperature. Season the roast with freshly ground black pepper, if desired.
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Sear the chuck roast on all sides in a couple of tablespoons of fat in the cast-iron pot. Use medium heat on the stove. You don't need much fat here, and any type will do; bacon fat, butter and olive all work equally well, so use what tastes best.
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Pour enough liquid in the cast-iron pan to cover the chuck roast by half. You can use water or stock to equal effect.
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Add diced aromatics and pungents, such as diced onions and garlic, if desired, and bring everything to a simmer. Simmer for 1 minute, then lower the heat to medium low and cover.
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Check the liquid and turn the chuck roast over every hour until it starts to get tender, or about 2 1/2 to 3 hours. Add more liquid to keep it 1 inch deep at all times.
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Add vegetables, such as potatoes and carrots, after 2 1/2 to 3 hours, and cook until cooked through, about 40 minutes. Transfer the pot roast to the serving tray when the vegetables are ready.
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Serve the vegetables with the pot roast. Reduce the cooking liquid until thickened and use as a sauce, if desired.
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