Dutch Oven Pot Roast
Preheat oven to 350F. Heat oil in a large Dutch Oven over medium to high heat. Sear the chuck roast 1-2 minutes each side and remove.
Add the onion and cook, stirring for 3 minutes, then add the garlic and stir.
Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce and salt and pepper. Add roast back to the Dutch Oven, covering with the liquid.
Place in the oven and roast for 3 hours, or until beef is tender. Remove beef from the Dutch Oven and let it rest for 10-15 minutes.
Shred the beef using two forks to pull it apart.
Serve the beef on mashed potatoes, with the beef and a few spoonfuls of the reduced sauce.
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