Classic Dutch Oven Pot Roast

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You will need...

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Preheat oven to 350°F. Heat Dutch Oven with oil. Add roast and brown on each side.

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Remove roast then add onions and cook for 3 minutes before adding garlic. Stir.

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Pour red wine in the pan with the onions and garlic to deglaze it.

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Add in beef stock, carrots, rosemary, salt, and pepper, and stir.

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Place the roast back in the Dutch Oven and submerge it in the liquid.

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Roast in the oven for 4 hours. Remove, and let it rest for 10 minutes.

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Shred roast after resting. Serve over mashed potatoes with gravy, and enjoy!

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