Dutch Oven Pot Roast
YIELD
8 servings
TYPE
Dinner
TIME
4 hrs 40 mins
LEVEL
Beginner
– 3 lbs. chuck roast - 1 onion sliced - 2 tablespoons garlic powder - 4 carrots cut longways - 3 cups beef stock - 1 cup red wine - 1 sprig fresh rosemary - 2 teaspoon salt - 1 teaspoon pepper
Ingredients
Saute roast.
1
Preheat oven to 350 degrees. Heat a Dutch Oven greased with olive oil over medium-high on the stove. Add roast and brown on each side, 1-2 minutes per side. Remove from pan and set aside.
Cook onions and garlic.
2
Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
Deglaze the pan.
3
Pour red wine in the pan with the onions and garlic to deglaze it. Use a wooden spoon to gently scrape up any brown bits from the bottom of the pan.
Stir well.
4
Add in beef stock, carrots, rosemary, salt and pepper, and stir.
Add the roast.
5
Place the roast back in the Dutch Oven and submerge it in the liquid.
Time to roast.
6
Roast in the oven for 4 hours or until the beef is tender enough to shred with a fork. Remove when done, and let it rest for 10 minutes.
Shred roast.
7
Shred the roast with two forks after resting.
Serve, and enjoy.
8
Serve over mashed potatoes, and enjoy!