Root Beer Pot Roast

Root Beer pot roast is slightly sweet but savory. It turns out so tender and flavorful that it is so good all by itself!

Chuck roasts slow cooked in soda is the only way I cook them anymore. It is a fool proof method for fork tender and juicy pot roast every time!

Pot Roasts are such an easy way to feed a crowd or your family for a few nights. It is so versatile there are a million different ways you can incorporate this into other recipes. My family loves to do pulled beef barbecue sandwiches, hash, tacos, or nachos.

If you end up having a bunch leftover still after a few meals and you start to get sick of it, it freezes really well! Pull it first and then put it in a freezer Ziploc bag and then you can just pull out what you need the next time you want to cook with it. Makes it perfect for those nights you don’t want to cook or aren’t sure what to cook.

Ingredients

• Chuck Roast
• Root Beer
• Butter
• Salt
• Pepper
• Rosemary

Instructions

• Preheat the oven to 300 degrees.
• Pat dry the chuck roast with a paper towel. Season both sides with the salt, pepper, and rosemary.

• In a large skillet, melt the butter over medium/low heat. Once melted, add the chuck roast and increase the heat to medium and cook until it gets a golden-brown crust. This should take about 5 minutes on each side.

• Transfer the brown chuck roast to a Dutch oven. Pour the Root Beer in around the piece of meat. Put the lid on it and bake for 4 hours.

• Remove from the liquid and shred it with a fork.

• Serve immediately or let cool and store in the refrigerator in an airtight container.