Pot Roast with Carrots, Mashed Potatoes, and Gravy
Ingredients:
– 3-4 lbs beef chuck roast
– 2 tbsp olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups beef broth
– 2 tbsp Worcestershire sauce
– Salt and pepper, to taste
– Herbs (thyme, rosemary)
– **Carrots**:
– 4-5 carrots, sliced
– **Mashed Potatoes**:
– 4-5 large potatoes, peeled and chopped
– ½ cup milk
– 4 tbsp butter
– Salt and pepper, to taste
– **Gravy**:
– ¼ cup all-purpose flour
– Leftover juices from the pot roast
### Instructions:
1. **Pot Roast**:
1. Season the chuck roast with salt and pepper.
2. Heat olive oil in a Dutch oven and sear the roast on all sides.
3. Remove the roast and sauté onions and garlic until soft.
4. Return the roast to the pot, add beef broth, Worcestershire sauce, and herbs.
5. Cover and cook on low heat (or in a slow cooker) for 4-6 hours.
2. **Carrots**:
– Add carrots in the last hour of cooking the roast, so they become tender.
3. **Mashed Potatoes**:
– Boil potatoes until tender, then drain.
– Mash with milk, butter, salt, and pepper to taste.
4. **Gravy**:
– Mix flour with some of the roast’s juices to create a slurry.
– Cook in a saucepan over medium heat until thickened.
5. **Serve**:
– Plate the pot roast with carrots, mashed potatoes, and pour gravy over everything.
