Best Dutch Oven Pot Roast
Preheat oven to 350°F. Heat a Dutch Oven greased with olive oil over medium-high. Add roast and brown on each side. Remove from pan and set aside.
1
Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
2
Pour red wine in the pan with the onions and garlic to deglaze it. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
3
Add in beef stock, carrots, rosemary, salt, and pepper, and stir.
4
Place the roast back in the Dutch Oven and submerge it in the liquid.
5
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.
6
Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!
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