Pot Roast with Roasted Vegetables

By sandy_h

From Southern Living February 2004

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

Preparation

Step 1

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.