How To Cook A Roast In A Cast Iron Skillet
Happy Monday everyone!! Can you believe Thanksgiving is this week????!!! I can’t believe how fast time is flying by. Last Sunday Thomas and I made a turkey in a cast iron skillet (HERE) and this week we decided to try our hand at cooking a roast in a cast iron skillet. Ok, not to brag but it turned out DELICOUS! The roast went into one iron skillet and the potatoes, carrots, and onions went into the other iron skillet. I have never tried cooking this meal this way but it was so easy! I bought a 4.27 pound bone in ribeye roast and now we have leftovers this week!
I had a totally different post planned for today. One that would announce that my cookbook has been published but I cannot provide a link yet because my book is in the printing stages. Per BookBaby instructions, I will get a purchase link to send out and books can be purchased using that link on December 2nd!! I’ll keep you all informed as we move along. I got my copy on Friday and am so excited for all of you to see it! FYI…I have always received my order early so I’m hoping the holiday doesn’t interfere with printing!
Now, on to cooking this roast!!! Don’t forget to share this post and save to your social media channels. Hit the “P” in the lefthand corner of my photos and save to your favorite board on Pinterest. Follow me on Instagram @twoadorablelabs and using hashtag #twoadorablelabs!
I normally sear my roast in olive oil on all sides on the stove first but my stovetop broke. The first step was to wash the roast, dry it off, and let it sit for 60 minutes so that the temperature of the roast was up to room temp. before going into the oven. We seasoned the roast with pepper and 2 tablespoons of Better Than Bouillon Beef, 1 tablespoon of olive oil to roll over the top and down the sides. In to the oven at 325 degrees for 2 1/2 hours. We followed the recipe of 30 minutes per pound.
I cut up 10 potatoes into cubes, added 1 bag of baby carrots, and cut 3 small sweet onions into slivers, 1 cup beef broth, 1 tablespoon “Better Than Bouillon” into a cast iron skillet. I baked at 400 degrees for 1 hour stirring occasionally.
Thomas cut the roast and I used the drippings to make gravy. I mixed 1 cup water and 1/2 cup flour together, added 1 cup of water to the drippings and stirred in the flour mixture with a fork until mixed well without lumps.
Rare : 120 – 130 degrees – bright purple red, tender and juicy.
Medium Rare: 130-135 degrees – bright red, warm, tender very juicy.
Medium: 135 -145 degrees – rich pink, slightly juicy
Medium well: 145 – 155 degrees – tan with slight pink, firm, slight juice
Well Done: 155 and above – tan to brown, very little juice, meat can become tough.
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