Prep Time
10 Mins
Cook Time
10 Mins
Bake Time
3 Hours
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.

Ratings & Reviews

dpuckett06's Review

January 05, 2014
Super easy recipe. Instead of roasting the vegetables, I just add the vegetables into the dutch oven with the roast to cook during the last hour.

Docthmd's Review

October 01, 2011

sweetpeas's Review

September 18, 2011
Hands down my favorite recipe for a quick and easy pot roast! Use either a chuck roasat or sirlion tip roast, whichever is on sale. Perfect every time.

user's Review

August 15, 2011
Very tasty, very easy. I tried the roasted vegetables (per the recipe) but had difficulty getting them cooked at such a low temperature. Perhaps that was a typo. Next time I will simply throw the veggies in with the pot roast and let them slow cook with it. A much better idea.