Ingredients:
3 lbs beef chuck roast
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, sliced
3 cups beef broth
1 tbsp tomato paste
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
Salt and pepper to taste
2 lbs potatoes, peeled and chopped
1/2 cup milk
4 tbsp butter
Instructions:
Season the roast with salt and pepper.
In a large pot, heat olive oil over medium-high heat and sear the roast on all sides.
Remove the roast, then sauté onions, garlic, and carrots until softened.
Add tomato paste, thyme, and rosemary, cooking for another minute.
Pour in beef broth, return the roast to the pot, and bring to a simmer.
Cover and cook on low heat for 3-4 hours, until the roast is tender.
Boil potatoes until tender, then mash with butter and milk.
Serve the pot roast over a bed of mashed potatoes.
Notes:
For extra flavor, add a splash of Worcestershire sauce to the broth.
Prep Time: 20 mins | Cooking Time: 4 hrs | Total Time: 4 hrs 20 mins | Kcal: ~600 | Servings: 6