Instructions
Step 1: Season the chuck roast with salt, pepper, garlic powder, and onion powder.
Step 2: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
Step 3: Add sliced onion, carrots, potatoes, thyme, rosemary, Worcestershire sauce, and beef broth to the pot. Cover and cook on low for 8 hours in a slow cooker or 3–4 hours in the oven at 300°F (150°C) until the meat is tender and falling apart.
Step 4: While the roast finishes, boil cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with milk, butter, salt, and pepper. Keep warm.
Step 5: To make the gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add the pot roast liquid or broth, whisking constantly until thickened. Season to taste.
Step 6: Shred the pot roast with forks and serve with mashed potatoes, vegetables, and a generous ladle of gravy over the top.
Storage and Reheating Tips
Store pot roast, potatoes, and vegetables in separate airtight containers for up to 4 days. Reheat pot roast in a skillet with a splash of broth. Mashed potatoes and vegetables can be microwaved or gently warmed on the stove. Gravy may be reheated over low heat, adding water or broth to thin if needed.
Continue on the next page