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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
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This recipe is from the October 2004 issue of Southern Living. It's a different twist to the usual pot roast. My kids & picky husband loved it served with mashed potatoes. Ingredients:
1 (4 lb) eye of round roast |
1 1/2 teaspoons salt, divided |
1 teaspoon pepper, divided |
1 tablespoon vegetable oil |
1 large onion, thinly sliced |
1 (12 ounce) bottle root beer (not diet) |
1 (12 ounce) bottle chili sauce |
1 garlic clove, minced |
Directions:
1. Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
3. Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
4. Bake covered at 300 degrees for 3 hours or until tender.
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