Preheat oven to 350. Grease Dutch Oven and brown roast on all sides over medium-high heat.
step 2
Remove meat, then add onions to the pan. Cook 3 minutes, add garlic, stir.
step 3
Add red wine and scrape up any brown bits from the bottom of the pan.
step 4
Add beef stock, carrots, rosemary, salt and pepper, and stir.
step 5
Add roast back to the Dutch Oven.
step 6
Roast for 4 hours, then remove the beef from the liquid and let it rest for 10 minutes.
step 7
Place pot back on the stove, without the beef, and bring to a boil. Stir together equal parts cornstarch and beef stock, then add to pot and stir. Simmer to thicken.
step 8
Shred roast using two forks. Serve and enjoy!
Enjoy!
Enjoy! For more of my best beef recipes, visit my website!