Tender Dutch Oven Pot Roast

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[{"selector":"#anim-11f46841-bbf1-4850-b8d6-aef406f1c073","keyframes":{"transform":["translate3d(-112.76595%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8ce71664-f9ef-4e82-88c1-a2a58ff767a3","keyframes":{"transform":["translate3d(-113.80368%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] INGREDIENTS: - 2 lbs chuck roast - 2 onions sliced - 2 crushed garlic cloves - 2 carrots cut longways - 3 cups beef stock - 1 cup red wine - 2 springs thyme - 1 spring rosemary - 2 Tbsp. Worcestershire sauce - 1 Tsp. salt - 1 Tsp. pepper

Step 1 Preheat oven to 350 degrees. Heat 1 Tbsp. olive oil in a large Dutch Oven over medium-high heat. Sear the chuck roast for 1-2 minutes each side and remove. SundaySupperMovement.com

Step 2 Add the onion and cook, stirring for 3 minutes, then add in garlic and stir. SundaySupperMovement.com

Step 3 Deglaze the pan by adding in red wine. Add in beef stock, carrots, thyme, rosemary, Worcestershire sauce, salt and pepper. Finally, add the roast back in the Dutch Oven. SundaySupperMovement.com

Step 4 Place in the oven and roast for 3 hours, or until beef is tender. Remove beef from Dutch Oven and let it rest for 10-15 minutes. SundaySupperMovement.com

Step 5 Shred the beef using two forks to pull it apart. Place the Dutch Oven back on the stove, and bring it to a boil to thicken. SundaySupperMovement.com

Step 6 Serve beef on mashed potatoes, with a few spoonfuls of the thicken sauce. SundaySupperMovement.com

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