Autumn Pot Roast
This autumn pot roast recipe is easy to make and so flavorful.
Servings 6 Servings
Ingredients
- 3 ½ lb chuck roast
- 10 oz beer 3/4 of bottle
- ½ tsp old bay seasoning
- 1 tbsp sweet paprika
- 2 tsp ground chipotle
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- kosher salt to taste
- black pepper to taste
Remaining Ingredients:
- 2 medium russet potatoes peeled and quartered
- 2 medium yellow onions peeled and quartered
- 2 medium carrots peeled and quartered (or 2 cups of baby carrots)
- 1 head garlic peeled
- 2 anaheim chiles halved, seeded and diced small
- 1 ½ lbs green beans trimmed
- 1 small butternut squash peeled and cubed
Instructions
- Heat a cast iron dutch oven over medium high heat.
- Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes. Mix remaining ingredients in a small bowl and pour over meat.
- Cover and put in a 350 oven for 1 hour.
- After the roast has cooked an hour, remove from the oven and add the vegetables, layering potatoes, carrots and squash on the bottom and the remaining vegetables on top. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium then you can remove it from the oven. If you like it more done, then cook for another hour. Slice or cut the meat into chunks and serve with the vegetables and lots of juice.
Nutrition
Calories: 661kcal | Carbohydrates: 44g | Protein: 57g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 356mg | Potassium: 2042mg | Fiber: 9g | Sugar: 10g | Vitamin A: 18304IU | Vitamin C: 51mg | Calcium: 184mg | Iron: 9mg
