Dutch Oven Pot Roast
4 hrs 40 mins
– 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
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.
Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
Deglaze the pan.
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.
Add in beef stock, carrots, rosemary, salt and pepper, and stir.
Add the roast.
Place the roast back in the Dutch Oven and submerge it in the liquid.
Time to roast.
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 the roast with two forks after resting.
Serve, and enjoy.
Serve over mashed potatoes, and enjoy!