Ingredients:3 to 4 lbs beef chuck roast2 tablespoons olive oilSalt and black pepper to taste1 onion, chopped3 cloves garlic, minced4 cups beef broth1 tablespoon Worcestershire sauce4 large carrots, peeled and cut into chunks2 stalks celery, chopped2 sprigs fresh thyme (or 1 teaspoon dried thyme)1 bay leaf2 tablespoons flour (for thickening gravy)For mashed potatoes:2 lbs russet potatoes, peeled and cut into chunks½ cup milk (more as needed)4 tablespoons butterSalt and pepper to tasteInstructions:Season the chuck roast generously with salt and pepper on both sides. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast until browned on all sides. Remove and set aside.In the same pot, sauté onion and garlic for 2–3 minutes. Add the beef broth and Worcestershire sauce, scraping up browned bits from the bottom.Return the roast to the pot. Add carrots, celery, thyme, and bay leaf. Cover and cook in a 325°F (165°C) oven for 3 to 3½ hours, or until the meat is fork-tender.Remove the roast and vegetables to a platter. Skim excess fat from the cooking liquid. Whisk flour with a bit of water and stir into the pot juices to make a smooth gravy; simmer until thickened.For the mashed potatoes, boil the potatoes in salted water until tender. Drain, then mash with butter, milk, salt, and pepper until smooth and creamy.Serve slices of tender pot roast with carrots and a generous scoop of mashed potatoes, topped with rich homemade gravy.
Pot Roast with Carrots, Mashed Potatoes, and Gravy
