Best Dutch Oven Pot Roast
Preheat oven to 350°F. Heat a Dutch Oven greased with olive oil over medium-high on the stove. Add roast and brown on each side.
Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
Pour red wine in the pan with the onions and garlic to deglaze it. Use a wooden spoon to gently scrape up any brown bits from the bottom of the pan.
Add in beef stock, carrots, rosemary, salt, and pepper, and stir.
Place the roast back in the Dutch Oven and submerge it in the liquid.
Roast in the oven for 4 hours or until the beef is tender enough to shred with a fork. Remove when done, and let it rest for 10 minutes.
Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!
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