Aunt Mary's Pot Roast

Southern Living
Aunt Mary's Pot RoastRecipe
To reduce the fat in this recipe, substitute an eye of round roast for the chuck roast. Both cuts of meat become fall-apart tender when cooked with slow, moist heat. Long before the advent of electricity, pioneers were using cast-iron Dutch ovens as "slow cookers."
Makes 6 servings


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1 (3- to 4-pound) chuck roast
1 (12-ounce) can beer
1 (0.7-ounce) envelope Italian dressing mix


Prep: 10 Minutes
Cook: 10 Minutes
Bake: 3 Hours

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.

Created date

January 2004