Instructions:
In a large pot, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned.
Add the chopped onion and minced garlic to the pot, cooking until they are soft and fragrant.
Pour in the beef broth, then add the chopped carrots, potatoes (for roasting), thyme, and rosemary. Stir to combine.
Cover the pot and let it simmer on low heat for 3-4 hours, or until the roast is tender and easily shreds with a fork.
While the pot roast is cooking, peel and chop the large potatoes for mashing. Boil them in salted water until tender, then drain.
Mash the potatoes with butter, milk, salt, and pepper until creamy and smooth.
Serve the succulent pot roast over a generous helping of creamy mashed potatoes.
Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 6
