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