Oven Pot Roast with Beer
Yield
14 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef chuck roast
|
|
| 1 | each |
yellow onion
sliced |
|
| 2 | each |
celery stalks
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ⅓ | cup |
water
|
|
| ½ | cup |
chili sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| 12 | ounces |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef chuck roast
|
|
| 1 | each |
yellow onion
sliced |
|
| 2 | each |
celery stalks
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 79 | ml |
water
|
|
| 118 | ml |
chili sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 346.8 | ml/g |
beer
|
|
Directions
Place roast in large oven-proof pan with lid.
Mix the remaining ingredients except beer and pour evenly over roast.
Roast uncovered in 350℉ (180℃). oven for 1 hour.
Pour room temperature beer over, cover, and cook for 2 to 3 hours longer depending on the thickness of the roast.
Thicken liquid with flour if you wish.
