Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
- 1 pound carrots, cut into sticks
- 1 tablespoon honey
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the Dutch oven until browned on all sides. Remove the roast and set it aside.
- In the same pot, add chopped onion and garlic, sautéing until softened, about 3-4 minutes.
- Return the roast to the pot, then add beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Roast for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
- While the roast is cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add milk and butter to the potatoes, then mash until smooth. Season with salt and pepper to taste.
- For the roasted carrots, toss the carrot sticks with honey, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized.
- Once the roast is done, allow it to rest for 10 minutes before slicing. Serve with creamy mashed potatoes and roasted carrots.
- Prep Time: 20
- Cook Time: 4
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Fat: 25
- Carbohydrates: 45
- Fiber: 5
- Protein: 40
Keywords: chuck roast, mashed potatoes, roasted carrots, comfort food, hearty meal