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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."

Virginia England, South Pittsburg, Tennessee
Recipe by Southern Living February 2004

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Recipe Summary

prep:
10 mins
cook:
10 mins
bake:
3 hrs
total:
3 hrs 20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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