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Nutrition Facts
Serving Size 1 (715g) Recipe makes 4 servings The following items or measurements are not included below: 4 tablespoons seasoning salt
Calories 1765
Calories from Fat 1122		(63%)
Amount Per Serving		%DV
	Total Fat 124.7g	191%
	Saturated Fat 50.7g	253%
	Monounsaturated Fat 52.4g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 406mg		135%
Sodium 1032mg		43%
Potassium 1836mg		52%
Total Carbohydrate 41.9g		13%
	Dietary Fiber 1.9g	7%
	Sugars 2.2g
Protein 111.7g		223%
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Killian's Pot Roast

Recipe #396010 | 2½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: cookin4girls
Oct 23, 2009

Another recipe I found that I plan on trying soon especially with winter on it's way.This is what the cook had to say.''I have to admit that I used to really struggle with pot roast. It was never awesome. I finally tried a combination at the suggestion of a friend and it is now really good and we love it. What you wind up with is a delicious, moist roast with perfectly tender vegetables on the side. I ladle some of the broth over my meat and potatoes. Yummy!'' NOTE: I guessed on the oz of soup, the recipe just said 1 can.

SERVES 4 -6 (change servings and units)

Ingredients

5 lbs chuck roast
yukon gold potato
baby carrots
white pearl onions
10 3/4 ounces French onion soup
12 ounces Killians red
3 garlic cloves
salt and pepper
1 1/2 cups flour
4-5 tablespoons seasoning salt
2 teaspoons thyme
2 tablespoons butter
2 tablespoons Crisco

Directions

1
Peel and half the potatoes. Peel the pearl onions. (NOTE: To peel pearl onions, dump into a pot of boiling water and let cook 3 minutes. Remove by using a serrated spoon and immediately put in a bowl of ice water. This is called blanching and the reason for the ice water is to stop the cooking. Use a paring knife and slice off the root end, then squeeze gently the onion and the center will come out of the dried onion layer.).
2
In a pie plate, put 1 1/2 cups flour, 4-5 Tbsp Seasoning Salt, and 2 tsp thyme. Mix up and coat the roast on all sides.
3
Put 1/4 stick butter and about 2 Tbsp Crisco in a skillet (or dutch oven if you have one). Saute your carrots for a few minutes then remove and set aside, then saute potatoes on all sides, remove and set aside when done -- then sear the roast on all sides.
4
Put the seared roast in a baking dish. Put carrots, potatoes, pearl onions, and 3 cloves garlic inches Pour the can of soup and bottle of beer on top. Salt and pepper generously.
5
Cover the dish with foil and bake for 2 1/2 hours at 350*.