Ingredients
For the Pot Roast:
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 6 large carrots, peeled and cut into chunks
- 6 large potatoes, peeled and cut into chunks
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- ½ cup unsalted butter
- ½ cup whole milk
- Salt and pepper, to taste
Instructions
1. Prepare the Pot Roast
Preheat the oven to 325°F (165°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
Add chopped onion to the same pot and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute.
Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.
Return the roast to the pot, cover, and transfer to the oven. Roast for 3–4 hours, until fork-tender. Add the carrots and potatoes halfway through cooking.
2. Make the Mashed Potatoes
While the roast cooks, place cubed potatoes in a pot and cover with water. Bring to a boil and cook for 15–20 minutes until tender.
Drain, then add butter and milk. Mash until smooth and creamy. Season with salt and pepper.
3. Serve
Remove the roast and vegetables from the oven. Slice the beef and arrange on a serving platter with the carrots and potatoes.
Ladle some of the rich sauce over the meat and vegetables.
Serve hot alongside the mashed potatoes.
Serving Tip: Garnish with fresh parsley or a sprinkle of black pepper. This dish pairs well with a side of crusty bread or a simple green salad.