Easy Dutch Oven Pot Roast Recipe

🥘 INGREDIENTS

2 lbs chuck roast, rump roast, sirloin tip roast, or English roast approximately 2-2.5 lbs
2 onions sliced
2 crushed garlic cloves or 2 teaspoons of minced garlic
2 carrots cut longways or 1 cup of baby carrots
3 cups beef stock or chicken stock
1 cup red wine
2 sprigs thyme or 1 teaspoon dried thyme
1 sprig rosemary or ½ teaspoon dried rosemary
2 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper

🔪 INSTRUCTIONS

Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.
Sear the chuck roast, rump roast, or English roast. meat 1-2 minutes each side and remove.
Searing a pot roast in a dutch oven
Add the onion and cook, stirring for 3 minutes, then add the garlic and stir.
Cooking garlic and onions in a dutch oven
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 give it a stir.
Finally, add the roast back to the Dutch Oven, covering with the liquid.
Pot roast cooking in the dutch oven with a wooden spoon
Place in the oven and roast for 3 hours, or until beef is tender.
Remove beef from the Dutch Oven and let it rest for 10-15 minutes.
Cooked pot roast in the dutch oven with a wooden spoon
Shred the beef using two forks to pull it apart.
Shredded pot roast on a wooden cutting board with two forks
Meanwhile, place the Dutch Oven back on the stove, and bring to the 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, with the beef and a few spoonfuls of the reduced sauce.