Mouth-Watering Dutch Oven Pot Roast
Heat a Dutch oven with olive oil, add your roast and brown on each side for about 1-2 minutes
1
Remove roast, and add in onions and garlic. Cook until translucent
2
Pour red wine in the pan to deglaze, cook for a few minutes
3
Add in beef stock, carrots, rosemary, salt and pepper, and stir
4
Place the roast back inside your Dutch oven
5
Roast in the oven for 4 hours or until the beef is tender. Let rest for 10 minutes
6
Shred the roast with two forks after resting
7
Serve over mashed potatoes with gravy, and enjoy!
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