Dutch Oven Pot Roast
Preheat oven to 350. Grease Dutch Oven and brown roast on all sides over medium-high heat.
Remove meat, then add onions to the pan. Cook 3 minutes, add garlic, stir.
Add red wine and scrape up any brown bits from the bottom of the pan.
Add beef stock, carrots, rosemary, salt and pepper, and stir.
Add roast back to the Dutch Oven.
Roast for 4 hours, then remove the beef from the liquid and let it rest for 10 minutes.
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.
Shred roast using two forks. Serve and enjoy!
Enjoy! For more of my best beef recipes, visit my website!