Pot Roast with Roasted Vegetables

From Southern Living February 2004
Photo by Sandy H.
Adapted from southernliving.com

PREP TIME

20

minutes

TOTAL TIME

245

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

245

minutes

SERVINGS

6

servings

Adapted from southernliving.com

Ingredients

  • For pot roast:

  • 1

    (3- to 4-pound) chuck roast

  • 1

    (12-ounce) can beer

  • 1

    (0.7-ounce) envelope Italian dressing mix

  • Roasted vegetables (optional)

  • For roasted vegetables:

  • 1 1/2

    pounds new potatoes, cut in half

  • 1

    (16-ounce) bag baby carrots

  • 2

    medium onions, quartered

  • 1

    tablespoon olive oil

  • Salt and pepper to taste

Directions

Brown roast on all sides in a lightly oiled 5-quart cast-iron Dutch oven over high heat. Remove from heat, and add beer and dressing mix. Bake, covered, at 300 for 3 hours or until tender, turning once. Toss potatoes, baby carrots, and onions with olive oil, and season to taste with salt and pepper. Bake at 300 in a large cast-iron skillet for 45 minutes, stirring once.

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