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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. Ingredients:
1 (3- to 4-pound) chuck roast |
1 (12-ounce) can beer |
1 (0.7-ounce) envelope italian dressing mix |
roasted vegetables (optional) |
Directions:
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.
2. Bake, covered, at 300° for 3 hours or until tender, turning once. Serve with Roasted Vegetables, if desired.
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