Prep Time
10 Mins
Cook Time
10 Mins
Bake Time
3 Hours
Yield
Makes 6 servings

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."

How to Make It

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.

Step 2

Bake, covered, at 300° for 3 hours or until tender, turning once. Serve with Roasted Vegetables, if desired.

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