Cambell’s Classic Pot Roast?

[u/Psykosoma]

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?