Aunt Mary's Pot Roast

By ezunich

Ingredients

• 1 (3- to 4-lb) chuck roast
• 1 (12-ounce) can beer
• 1 (0.7-ounce) envelope Italian dressing mix
• Roasted Vegetables (optional)
• 1 1/2 lbs new potatoes, cut in half
• 1 (16 oz) bag baby carrots
• 2 medium onions, quartered
• salt and pepper to taste

Details

Servings 6

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. Serve with Roasted Vegetables, if desired,

Roasted Vegetables:

Toss potatoes, baby carrots, and onions, and season to taste with salt and pepper.

Add to pot roast during last hour of baking.