CAST IRON POT ROAST
This is so good and can be baked in your oven while you are running errands. Ideal for dinner for two with plenty leftover for another meal! Add your favorite root veggies to make it your own.
Provided by Secret Agent
Categories One Dish Meal
Time 3h20m
Yield 1 roast, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Season roast with steak seasoning.
- In a cast iron pot with a tight fitting lid sear the pot roast well.
- Add the rest of the ingredients.
- Mix up the sauce ingredients and pour over meat and veggies.
- Cover, and bake for 3 hours.
- Remove veggies and meat to a warm platter and thicken the sauce as desired.
- Sprinkle the parsley over the plated meat and veggies and pass the sauce.
CAST IRON ROAST BEEF
Provided by Trisha Yearwood
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
- Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
- Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
- Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
- Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
- Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.
PAT'S ROAST BEEF
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Season the beef with salt and pepper, to taste.
- Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
- Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
- Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
- While the beef is resting, prepare the gravy.
- Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
- Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.
ROAST BEEF AU JUS
This recipe was given to me 35 years ago as a beef romanoff dish. The dish required sour cream and cooked noodles added to the gravy. It was delicious but not my family's favorite dish. I adjusted the recipe to suit my family's taste by eliminating the sour cream and noodles and by slicing the roast very thin, placing the meat inside a hot yeast roll, serving with a small dish of gravy for dipping. After serving this to my son-in-law 16 years ago, this dish has become one of his favorite request when he visits. This meal is sliced roast beef in a large hot yeast roll served with the gravy for dipping. The gravy will not be thick.
Provided by grandma cooks
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon of olive oil in a large cast iron skillet.
- Brown the roast in the skillet on all sides.
- Cover the outside of the roast on all sides with lots of black pepper.
- Place covered skillet in oven for at least one hour at 350.
- At the end of one hour add flour to the hot oil in the skillet until it is dissolved.
- Add both cans of soup to the roast and the onion.
- Cook another hour in the oven.
- Salt if needed. (Soup is salty).
- Serve the roast thinly slice within the hot rolls and a small dish of the gravy.
CAST-IRON SKILLET PRIME RIB ROAST AND GRAVY
Juicy, tender prime rib roast and delicious gravy.
Provided by Al Mccready
Categories Main Dish Recipes Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
- Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
- Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
- Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
- Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 7.9 g, Cholesterol 110.1 mg, Fat 45.2 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 19.9 g, Sodium 557.5 mg, Sugar 2.7 g
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