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.

Ratings & Reviews

dpuckett06's Review

Docthmd
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

user
October 01, 2011
N/A

sweetpeas's Review

dpuckett06
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

sweetpeas
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.