Company Pot Roast

Company Pot Roast
Company Pot Roast

This is one dish your family will love coming home to. Add this hearty pot roast to your dinner menu this week.

Company Pot Roast
Makes about 8 servings
  • 1 (4-pound) boneless beef chuck roast, tied with kitchen twine
  • 2 tablespoons plus ½ teaspoon kosher salt, divided
  • 1 tablespoon plus ½ teaspoon ground black pepper, divided
  • 5 tablespoons vegetable oil, divided
  • 6 carrots, peeled and chopped
  • 6 cloves garlic, crushed
  • 2 shallots, quartered
  • 2 large yellow onions, cut into eighths
  • 2 bulbs fennel, chopped
  • 2 cups dry red wine*
  • 2 tablespoons bourbon
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh rosemary, tied with kitchen twine
  1. Preheat oven to 325°. Pat roast dry with paper towels. Sprinkle roast with 1 tablespoon salt and 1½ teaspoons pepper.
  2. In a large Dutch oven, heat 3 tablespoons oil over medium heat. Add roast; cook until browned, 3 to 4 minutes per side. Remove roast, and set aside.
  3. Add remaining 2 tablespoons oil to pan. Add carrot, garlic, shallot, onion, fennel, 1½ teaspoons salt, and 1 teaspoon pepper. Cook over medium heat, stirring occasionally, until tender, 10 to 12 minutes. Add wine and bourbon. Increase heat to medium-high; bring mixture to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium. Add tomato, Worcestershire, rosemary, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Add roast to pan.
  4. Cover and bake 1 hour. Reduce oven to 250°. Bake until meat is fork tender, 2½ to 3 hours more. Remove rosemary and twine; discard. Let cool slightly.
*We used Cabernet Sauvignon.


Browned butter turns classic mashed potatoes into a masterpiece.

Browned Butter Mashed Potatoes
Makes 6 to 8 servings
  • 1 cup unsalted butter, cubed
  • 4 pounds Yukon gold potatoes, peeled and cubed
  • 1 clove garlic, crushed
  • 2 teaspoons kosher salt, divided
  • 2⁄3 cup whole buttermilk, warmed
  • 1⁄2 teaspoon ground black pepper
  • 1⁄3 cup chopped green onion
  • 3 tablespoons chopped fresh chives
  • Garnish: chopped green onion
  1. In a medium skillet, cook butter over medium heat until butter is golden brown and has a nutty aroma, about 10 minutes. Pour butter into a small bowl; cover and set aside.
  2. In a large Dutch oven, place potato, garlic, and 1 teaspoon salt; add water to cover. Bring to a boil over medium-high heat. Cook until tender, about 12 minutes. Drain.
  3. Return potatoes to pan. Cook, stirring gently, over medium heat, until dry, about 2 minutes. Remove from heat. Add remaining 1 teaspoon salt, buttermilk, pepper, green onion, chives, and half of reserved brown butter. Beat at medium speed with a mixer until smooth. Spoon into a serving bowl; drizzle with remaining browned butter. Garnish with green onion, if desired.


Find more delicious recipes like this one in the newest issue of Southern Cast Iron magazine.



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