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Aunt Mary's Pot Roast

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

  • Yield: Makes 6 servings
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Bake: 3 Hours

Ingredients

  • 1 (3- to 4-pound) chuck roast
  • 1 (12-ounce) can beer

Preparation

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.

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Aunt Mary's Pot Roast Recipe

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