Instructions:
step 1 Season the chuck roast with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.
step 2 Add onions and garlic to the pot and cook for 2-3 minutes. Stir in tomato paste, then pour in beef broth and Worcestershire sauce. Add thyme and rosemary.
step 3 Place potatoes and chopped carrots around the roast. Cover and cook on low for 8 hours or high for 4-5 hours until the meat is fork-tender and vegetables are soft.
step 4 For the mashed potatoes, boil cubed potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
step 5 Steam green beans until tender, about 5-7 minutes. Toss with butter, salt, and pepper before serving.
step 6 For the glazed carrots, melt butter in a skillet over medium heat. Add carrot sticks, brown sugar, cinnamon, and a pinch of salt. Sauté for 10-15 minutes until carrots are tender and glazed.
Storage and Reheating Tips:
Store pot roast, mashed potatoes, green beans, and glazed carrots in separate airtight containers in the refrigerator for up to 4 days. Reheat roast and vegetables in the oven at 325°F until warmed through. Mashed potatoes and carrots can be reheated in the microwave or on the stovetop with a splash of milk or butter to refresh the texture.
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