Dutch Oven Pot Roast

My mom always tells me that she cooks pot roast in beer, but I hadn’t tried that myself. And she wasn’t home when I was getting ready to start dinner today–so I “winged it.” I like how this turned out, and with the onions and braising liquid, you don’t need to make gravy.

DUTCH-OVEN POT ROAST with Sweet Onions, Garlic and Beer

It doesn't photograph beautifully, but it tastes great!
It doesn’t photograph beautifully, but it tastes great!

Serves 6

1 3-lb bottom round roast
1 tbl olive oil
3 medium sweet onions, sliced (20 oz.)
3 cloves garlic, peeled (1/2 oz.)
1 bottle (12 oz) beer

Use a cast-iron Dutch oven for this dish.
Heat olive oil in Dutch oven and brown roast on all sides. Remove to plate. Add onions and cook a few minutes on high heat. Season roast with pepper and return to Dutch oven. Add garlic and beer. Cover and bake at 350 for 2 hours. Allow to rest 10 minutes before slicing and serving.

Nutrition information includes the pan juices and onions.

LABEL dutch oven pot roast with beer

One comment

Comments are welcome!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s