The Best Dutch Oven Pot Roast

the best appetizer


– chuck roast – onions – garlic cloves – carrots – beef stock – red wine – thyme – rosemary – Worcestershire sauce – salt – pepper

Preheat oven to 350F. Heat oil in a Dutch Oven over medium to high heat. Sear the roast for 1-2 minutes each side and remove.


Add the onion and cook, stirring for 3 minutes, then add the garlic and stir.


Add red wine to deglaze pan. Add beef stock, carrots, thyme, rosemary, Worcestershire sauce and salt and pepper and stir. Add the roast back to the Dutch Oven.


Place in the oven and roast for 3 hours. Remove beef from the Dutch Oven and let it rest for 10  minutes.


Shred the beef using two forks to pull it apart.


Place the Dutch Oven back on the stove, and bring to the boil. Take cornstarch and mix it with stock in a cup.


Serve the beef on mashed potatoes, with the beef and a few spoonfuls of the reduced sauce.


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