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"I tried it! It came out excellent!!! So much flavor and meat so tender. I added potatoes and carrots. Made a gravy with juices like you suggested." Melissa on Pinterest
chuck roast onions sliced crushed garlic cloves carrots cut beef stock red wine sprigs thyme fresh rosemary Worcestershire sauce salt pepper
Sirloin tip roast is almost always a great choice, as it’s budget-friendly and so tender when you braise it.
Preheat oven to 350F. Heat oil in a Dutch Oven. Sear the roast for 2 minutes on each side and remove.
Add onion and cook, stirring constantly. Then add the garlic and stir for another 2 minutes.
Deglaze the pan by adding the red wine, and scrape the bottom to release the flavors.
Add beef stock, carrots, thyme, rosemary, Worcestershire, salt and pepper, and stir.
Finally, add the roast back to the Dutch Oven, covering it with the liquid.
Place in the oven for 3 hours. Remove beef and let it rest for 10-15 minutes on a cutting board.
Shred beef using two forks. Place the Dutch Oven back on the stove, and bring to low boil.
If you prefer a thicker gravy, take cornstarch and mix it with beef stock in a cup. Pour it back into the liquid.
Serve the beef on mashed potatoes or noodles with the sauce. Enjoy!