2.5lbschuck roast, rump roast, sirloin tip roast, or English roast
2 yellow onionssliced
2crushed garlic clovesor 2 teaspoons of minced garlic
2carrotscut longways or 1 cup of baby carrots
2sprigsthymeor 1 teaspoon dried thyme
1sprigrosemaryor ½ teaspoon dried rosemary
Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.Sear the roast 2 minutes each side and remove.
Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
Deglaze the pan by adding in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
Place in the oven and roast for approximately 3 hours, or until beef is tender. Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
Shred the beef using two forks to pull it apart.
Place the Dutch Oven back on the stove, and bring to a slow boil, uncovered to reduce the liquid. If you find it is not reducing, take ½ a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top.
If possible, use a heavy cast-iron Dutch oven with a lid. If you don't have one, a good roasting pan will also work.
Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
Use a good beef stock and check the level of the liquid in the dutch oven roast every hour. Add ½ cup of water if it’s reduced too much and drying out.
One-pot oven pot roast with potatoes and carrots is also a great easy meal solution. Just add carrots and potatoes to the Dutch oven and you can have a one-pot meal!