Aunt Mary's Pot Roast

1 (3- to 4-pound) chuck roast
1 (12-ounce) can beer
1 (0.7-ounce) envelope Italian dressing mix
Roasted Vegetables (optional)

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.
Bake, covered, at 300 for 3 hours or until tender, turning once. Serve with Roasted Vegetables, if desired.

Roasted Vegetables

1 1/2 pounds new potatoes, cut in half
1 (16-ounce) bag baby carrots
2 medium onions, quartered
1 tablespoon olive oil
Salt and pepper to taste

Toss potatoes, baby carrots, and onions with olive oil and season to taste with salt and pepper.
Bake at 300 in a large cast-iron-skillet for 45 minutes, stirring once.

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