Dutch Oven Roast - cooking recipe

Ingredients

1 (3 to 5 lb.) roast (beef, venison or chuck)
1 (12 oz.) can V-8 juice
seasoning salt (Lawry's or High Trails)
2 onions, quartered
2 slices bacon
6 potatoes, halved
beer
2 carrots (optional)

Preparation

In a
Dutch
oven,
place
bacon
on
bottom.
Sprinkle seasoning salt all over meat; don't be shy.
Pour in V-8 juice and 1/2 can
beer (add more beer if needed).
Place onions and carrots around
meat.
Cook
at
325\u00b0
or simmer until meat is almost tender.
Add
potatoes
and continue cooking until meat and potatoes
are done.
This usually makes its own gravy, but you may have to add some more liquid as needed.