Happy New Year! –It’s been a while. 🙂
I hope everyones year is off to a beautiful start. Mine has been busy, busy thus far.
Today I am posting because for Christmas I received a cast iron baking dish from my wonderful mother in law, and I am excited to share what I have made. I think the first thing we cooked on it was steak, then some pork chops, and then what I am sharing today- BISON ROAST! (I seriously wish I could use Emojis while blogging to you guys because I would use the smiley face with the really big eyes!) Drool!
It’s so delicious and I wonder why I haven’t made the switch to cast iron EVERYTHING at this point. -Honestly I’ve not done it because I was scared to clean it with there being so many restrictions on what not to use. But, I am over that! It’s very simple to clean -unless you burn something (yes, I am speaking from experience).
Now, usually when I make a roast I use the crockpot. I grew up with my mom using a dutch oven. Both are very good, but I think I enjoyed the dutch oven my mom used a little bit more. Maybe it’s because I didn’t actually have to cook it, and a delicious meal cooked by someone else always has a certain yummy goodness to it. 🙂 I want to say that this cast iron I was gifted is a dutch oven too. It has a lid and is a deeper dish than that of a typical pan. It is simply perfect for feeding a family of 4!
SO, I start off by adding a healthy scoop of coconut oil to my pan and let it melt down and heat up over a medium high heat. Once I feel like it’s hot enough, I place an onion that I had previously sliced in half right in the hot oil. I let it simmer a few minutes on each side to get a nice crust and then set it aside. I tossed the carrots in the pan, to see if I could get a good char on the outsides and to coat them with oil. I don’t really waste a lot of time on this step. I just do it to coat the carrots in oil and it gives me some time to wash and cut my potatoes.
Once the potatoes are ready, I season my meat on one side. I picked out a bison roast (drool) at the store and seasoned it well with sea salt, pepper, garlic powder and onion powder.
I then scoop out all of the carrots and set them aside in a bowl (with the onion). Gently place the roast, seasoned side down, into the pan of hot oil. Let cook on side one for about 3-5 minutes or until it has a nice little crust on it. While side one is cooking, season side two the same way you did side one. Flip the roast and let the other side get a nice crust.
Then remove the roast and use some chicken broth to get all of the tidbits off of the bottom of the pan. To do this, slowly pour your broth into the pan and using a wooden spoon, stir- being sure to lightly scrape the bottom of the pan.
Then, place the roast back in and spoon the veggies around the outer edges. I put the potatoes in first, and then layer on the carrots and onion. Finally, I add a sprig of rosemary to the top of the roast.
Place the lid on top and put the pan into a preheated oven (350) to cook for 2-2.5 hours. REMEMBER: cast iron heats up all the way on the handles, so always use oven mitts when cooking, even on the stove!
After you carefully remove the pan from the stove, remove the top and take it all in! By this point your house probable smells like a 5 star restaurant and you’re ready to dig in. The best news I can tell you at this point is that YOU CAN! Remove the rosemary and serve.
You’ll notice that the meat has a beautifully thick crust along the bottom- the portion that touches the pan- and the flavors that come along with it. The veggies should be cooked soft to perfection, as well as the roast. My favorite pieces are the veggies that get caramelized because they are touching the side of the pan just right.
I hope you enjoy this one pot meal! Please feel free to ask any questions or leave any comments below.
Enjoy this printable version for a quick and easy read while cooking and shopping!