Mom's Beef Roast

By 12_34

Ingredients

• 1/2 c. granulated sugar
• 1/4 c. molasses
• 3/4 c. chili sauce
• 3/4 c. ketchup
• 1 envelope dry onion soup mix
• 1 (12 oz.) bottle of beer
• 1 (3-4) lb. beef (chuck) roast, well-trimmed
• 12-15 small red potatoes
• 1 lb. baby carrots

Preparation

Step 1

Preheat oven to 325 degrees. Stir together first five ingredients. Gently stir in beer.

Place beef roast in a large dutch oven and sear on all sides on stovetop over medium-high heat. Remove from heat and pierce the roast several times with a fork. Arrange potatoes and carrots evenly around the roast. Pour beer mixture over the roast, potatoes, and carrots evenly around the roast. Cover with ovenproof lid and bake at 325 degrees for 3 1/2 hours, basting occasionally with sauce.

Remove the roast from the oven, uncover, and allow to stand for 20 minutes. Remove the roast from the pan onto a deep ovenproof serving platter or casserole. slice into desired serving thickness, and arrange carrots and potatoes around the roast.

Gently stir the pan sauces and pour over the roast and vegetables. Cover and return the roast to the oven for 20-30 minutes or until desired doneness and tenderness.