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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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