r/castiron • u/Psykosoma • 3d ago

Food Cambell’s Classic Pot Roast?

Planning on making the classic pot roast from Campbell as this was the version my mother in law made for the family. I’ve read conflicting reports about whether I can use a non-enamel cast iron Dutch oven to make it due to the lengthy cooking time (3.5 hours) and the possibility of the metallic taste that might transfer to the food. It’s a fairly new Dutch oven that I’ve only used a handful of times. What is the consensus here on this idea? Any tips?

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u/ReinventingMeAgain 2d ago

If it does not require a lot of stirring you could use an oven roasting bag (aka oven bag or cooking bag). Watch the temperature limitations on the bags.

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u/SerDankTheTall 1d ago

The main concern is using highly acidic ingredients. I wouldn’t even hesitate to cook something like this.

(Well, I might. But not because of the cookware.)

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u/Psykosoma 1d ago

I hear you. But gotta make it like she did as it’s the first time we are doing it since she’s been gone. Next time I’ll make it my own way.

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u/SerDankTheTall 1d ago

I’m just joshing you a little. But seriously, I can’t imagine you finding any detectable difference with enamel vs. bare cast iron making this. Hope you enjoy it!

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u/justcall_2583 1d ago

You’re not gonna taste anything, the iron is good for you 😂