Using your cast iron dutch oven to make the perfect pot roast is very easy! The key is braising it for a long period of time at a very low temperature. These easy tips will guarantee a succulent pot roast that everyone will love!

Cooking Instructions:

Prep Time: 30 minutes

Cooking Time: 3-3 ½ hours

*Makes about 8-10 servings

Ingredients:

- 5 to 6 pound shoulder roast or chuck roast

- Salt and pepper

- Garlic salt

- 1 to 2 tablespoons vegetable oil

- 2 to 3 beef bouillon cubes

- 2 medium onions, quartered

- 1 rib celery without top, cut into 2-inch pieces

- 1 bay leaf

- 1 tablespoon chopped fresh parsley

- 4 carrots, peeled and cut into 2-inch pieces

- 5 to 6 medium potatoes, peeled and halved

Cooking Steps:

A) Apply a thin layer of salt, pepper, and garlic salt to the roast.

B) Using your cast iron dutch oven set the temperature to medium or high to heat the oil. Once the roast is cooked to a nice deep brown, turn down the heat about halfway. Then, add water (you want it to cover the roast completely) and also, add your bouillon cubes.

C) Next, add all of the celery, one of the quartered onions, the bay leaf, and the parsley. Raise the temperature of your cast iron dutch oven (so it is boiling) and leave it for thirty more minutes to simmer.

D) Once again, bring to a boil, add your potatoes and then slightly reduce heat, leaving your potatoes to simmer nicely. Leave them for about thirty minutes, to make them really tender and during the last twenty minutes add as much salt as you prefer.

E) Carefully transfer your pot roast to a serving platter with large spatulas. Then, place all of your vegetables around (or on) the roast; you may also use leftover broth as gravy.

Enjoy your delicious pot roast!