Cast Iron Roast Beef Recipes

CAST IRON ROAST BEEF RECIPE (GF/GAPS/KETO/PALEO)

Steps:

• Preheat oven to 375° F. Season beef generously with salt and pepper or spice rub.
• Tie with butcher's twine in three places, evenly spaced apart.
• Heat oil in a cast iron skillet on medium-high heat, and sear beef on all sides to a dark golden brown.
• Transfer beef to oven, and cook to desired internal temperature, about 40 minutes for medium (internal temperature of 140° F). When squeezed on both sides with two fingers, the meat should give to pressure, but not feel flimsy or too soft.
• Remove from oven, and rest covered with foil for 15 minutes.
• After removing beef from oven, place skillet over medium-high heat on stove and add beef stock.
• Reduce the stock by half, scraping the bottom of the skillet with a wooden spoon to release drippings (yummy bits!).
• Season to taste with salt and pepper.
• Boil beets covered by two inches of salted water until they are tender. Or roast wrapped in foil at 400° F until tender.
• Cool, and remove skin with peeler or side of a small spoon.
• Slice and reheat in a pan with apple cider and a few pinches of salt.
• In a small amount of butter over medium heat, sauté squash until it begins to brown.
• Add tomatoes and cook until they begin to wilt. Sprinkle with fresh thyme.

CAST IRON POT ROAST

Steps:

• Preheat the oven to 375 degrees.
• Season roast with steak seasoning.
• In a cast iron pot with a tight fitting lid sear the pot roast well.
• Add the rest of the ingredients.
• Mix up the sauce ingredients and pour over meat and veggies.
• Cover, and bake for 3 hours.
• Remove veggies and meat to a warm platter and thicken the sauce as desired.
• Sprinkle the parsley over the plated meat and veggies and pass the sauce.

PAT'S ROAST BEEF

Steps:

• Preheat the oven to 375 degrees F.
• Season the beef with salt and pepper, to taste.
• Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
• Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
• Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
• While the beef is resting, prepare the gravy.
• Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
• Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.

CAST-IRON SKILLET PRIME RIB ROAST AND GRAVY

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
• Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
• Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
• Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
• Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.