Beef Pot Roast with Potatoes, Carrots, and Mashed PotatoesIngredients:For the Pot Roast:3 lb chuck roast2 tbsp olive oilSalt and pepper to taste1 tsp garlic powder1 tsp onion powder1 tsp dried thyme1 tsp dried rosemary4 cups beef broth4 large carrots, cut into chunks4 small potatoes, quartered1 onion, slicedFor the Mashed Potatoes:4 large russet potatoes, peeled and cubed1/2 cup milk1/4 cup butterSalt and pepper to tasteDirections:Preheat your oven to 325°F (160°C).Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.Sear the roast in a large oven-safe pot or Dutch oven with olive oil over medium-high heat until browned on all sides (about 3–4 minutes per side).Add the sliced onion, carrots, and potatoes around the roast. Pour in beef broth until mostly covered.Cover the pot with a lid and transfer to the oven. Cook for 3–4 hours until the beef is tender and pulls apart easily.Boil the russet potatoes in a large pot of salted water until soft (about 15–20 minutes).Drain the potatoes and mash them with butter, milk, salt, and pepper until creamy.Serve the roast with veggies and a generous scoop of mashed potatoes. Spoon the broth over everything for extra flavor!
