This is one of my husbands favorite meat dishes, Beer Can Pot Roast w/ veggies. It was made by both his mom & dad. Now I am making it for our family. It cooks low and slow for 4 hours and then it is moist, tender and juicy, with a thick rich and flavorful gravy. With all the veggies what's not to love. Served over a bed of Yukon Gold Mashed Potatoes, it is a perfect comforting meal any day of the week. This meal is comfort food at it's best. Let the roast cook low & slow with a tight fitting lid. In 4 hours you will have a masterpiece cooked to perfection.
PREHEAT OVEN TO 300 DEGREES F. Combine lemon pepper, kosher salt, white or black pepper with paprika, onion powder, & garlic powder, in a small bowl. Mix together, and sprinkle liberally over entire surface of meat.
Place roast in a very large dutch oven or cast iron skillet, or large pot that has a tight fitting lid. Arrange all vegetables around roast. Sprinkle lightly with part of flour, and add remaining flour to top of roast, add bay leaves to pot, then onion soup mix.
Pour in beer and tomato juice. cover tightly with aluminum foil,or lid. Place in preheated 300 degree oven and roast for 4 hours. When done remove from oven, place meat on a large platter and allow to rest for 10 to 15 minutes before carving. I find it easier to carve with an electric knife. arrange vegetables around roast and serve with mashed potatoes, and other vegetables of your choice.