Ingredients:
For the Pot Roast:
3-4 lb chuck roast
2 tbsp olive oil
4 cloves garlic, minced
1 onion, chopped
4 carrots, peeled and chopped
3 cups beef broth
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and pepper to taste
For the Buttery Mashed Potatoes:
2 lbs russet potatoes, peeled and quartered
1/2 cup whole milk
4 tbsp unsalted butter
Salt and pepper to taste
Fresh chives or parsley for garnish
For the Sautéed Green Beans:
1 lb fresh green beans, trimmed
2 tbsp olive oil
3 cloves garlic, minced
Salt and pepper to taste
Lemon wedges (optional for serving)
Instructions:
For the Pot Roast:
Preheat Oven: Preheat your oven to 300°F (150°C).
Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
Cook the Vegetables: In the same pot, add garlic and onion, sautéing for 2-3 minutes. Add the carrots and cook for another 2-3 minutes. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary, scraping up any browned bits from the bottom of the pot.
Braise the Roast: Return the seared roast to the pot, cover, and place in the oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
For the Buttery Mashed Potatoes:
Cook the Potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until fork-tender. Drain and return the potatoes to the pot.
Mash the Potatoes: Add the butter and milk to the potatoes, mashing until smooth and creamy. Season with salt and pepper. Garnish with fresh chives or parsley.
For the Sautéed Green Beans:
Sauté the Green Beans: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the green beans and sauté for 5-6 minutes until
