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Pot Roast with Roasted Vegetables

By

From Southern Living February 2004

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Rate this recipe 4.5/5 (6 Votes)
Pot Roast with Roasted Vegetables 1 Picture

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

Details

Servings 6
Preparation time 20mins
Cooking time 245mins
Adapted from southernliving.com

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.

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