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."
Southern Living FEBRUARY 2004
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.
Go to Full Version of