Pot Roast with Potatoes, Carrots, and Mashed Potatoes

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This recipe yields a fall-apart tender pot roast surrounded by flavorful vegetables, all served with creamy mashed potatoes.

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

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • 1.5 lbs carrots, peeled and cut into 2-inch chunks

  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into large chunks

  • Salt and black pepper, to taste

For the Mashed Potatoes:

  • 2 lbs Russet or Yukon Gold potatoes, peeled and quartered

  • 1/2 cup (1 stick) unsalted butter

  • 1/2 to 3/4 cup warm milk or heavy cream

  • Salt and white pepper, to taste

Instructions:

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