Dutch Oven Pot Roast
Dutch Oven Pot Roast
Our Dutch Oven Pot Roast recipe is an easy chuck roast recipe with so much flavor! We guarantee you'll love this fall-apart tender pot roast.
Ingredients
– 3 lbs. chuck roast rump roast, or eye round roast – 1 onion sliced – 2 tablespoons garlic powder – 4 carrots cut longways or 2 cups of baby carrots – 3 cups beef stock or chicken stock – 1 cup red wine – 1 sprig fresh rosemary or ½ tsp. dried rosemary – 2 tsp. salt – 1 tsp. pepper
Brown roast.
1
Preheat oven to 350°F. Heat a Dutch Oven greased with oil over medium-high on the stove. Add roast and brown on each side. Remove from pan and set aside.
Cook onions.
2
Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
Add wine.
3
Pour red wine in with the onions and garlic to deglaze it. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Add carrots.
4
Add in beef stock, carrots, rosemary, salt, and pepper, and stir.
Add roast.
5
Place the roast back in the Dutch Oven and submerge it in the liquid.
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.
Serve & enjoy!
7
Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!
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Enjoy! For more of my best beef recipes, visit my website!
-Isabel