Cast Iron French Oven Pot Roast

Pot Roast Ingredients

A great way to warm up on a cold winter day is to prepare and eat Pot Roast. A slow cooking meal, it could be prepared in the crock pot, or in our case a enameled cast iron round french oven. 

  • 1 medium sized chuck roast
  • 3 large carrots
  • 1 large red onion
  • 1 large yellow onion
  • 3 large celery stalks
  • 1 1/2 pound organic fingerling potatoes
  • 1 quart beef broth
  • 1 Big Sky Brewing Moose Drool Ale
  • 1 tsp oregano
  • 1/8 cup flour
  • 1/2 tsp pepper
  • 1 tsp garlic salt
  • 1 bay leaf 
  • 1tsp olive oil



Mix flour, oregano, garlic salt, pepper and use a rub to coat the roast. Brown the roast over medium heat uisng the olive oil and the cast iron french oven. Remove roast once browned.

Browning the roast 

Quickly brown the celery, onion, potatoes and carrots while mixing continuosly.

Brown vegetables

Add beef broth and bottle of beer as an optional flavor to cast iron oven. Slow cook until vegetables are soft and chuck roast easily pulls into individual pieces.


After a couple of hours on low heat it will be golden brown and ready to eat.

Pot Roast

Pot Roast

2 responses so far ↓

  1. Cemil - May 21, 2012 at 12:46 AM

    it's amazing all the dirfefent opinions on seasoning and treating cast iron. I usually season mine in my BBQ grill just because of the smoke it can create.I also usually just put a bit of water in there, scrub it just enough to get the stuff loose, then rinse it out good, set it over low heat and rub with oil to season again but I say whatever method works for you is the method you should use cast iron to use the dutch ovens when we go camping.

  1. Mel - May 26, 2013 at 2:39 PM

    The enameled cast iron in this recipe does not need to be seasoned or treated in any special way because the cast iron is coated in enamel.

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